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Farm Fresh: Potatoes, leeks and herbs combine for perfect autumn soup

Thursday, November 09, 2000

Tested by Arlene Burnett

Potatoes and leeks were meant to be together -- especially in this wonderfully hearty soup. The soup can be made ahead of time.

Fresh Herb, Potato and Leek Soup

3 pounds russet potatoes, peeled and cut into 1-inch pieces
5 cups canned low-salt chicken broth
3 cups water
3 large leeks, white and pale green parts only, chopped
1/2 cup whipping cream
1/4 cup minced fresh chives or green onion tops
2 tablespoons minced fresh basil or
2 teaspoons dried, crumbled
1 tablespoon minced fresh dill or 1 teaspoon dried dill
Hot pepper sauce, such as Tabasco
Chopped fresh chives or green onion tops

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce.

To serve ladle soup into bowls and garnish with chopped chives or green onion tops.

Makes about 12 cups

From Bon Appetit Magazine

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