POTATO-LEEK SOUP
Serves 8.
Note: This recipe, published in the Sept. 17, 1989, issue of Taste, was originally part of the "Soups and Salads" edition of the "Cooking With Bon Appétit" series.
• 8 c. chicken broth
• 6 medium potatoes, peeled and diced
• 6 celery stalks, cut into 1-in. pieces
• 3 medium leeks (including 2/3 of green part), cut into 1-in. pieces and well-rinsed
• 2 tbsp. butter
• Salt, to taste
• 1 c. sour cream
• Fresh chives, for garnish
Directions
In a large saucepan over medium-high heat, combine chicken broth, potatoes, celery and leeks. Bring mixture to a boil, reduce heat to medium, cover and cook until vegetables are tender, about 20 minutes.
Purée vegetables with some liquid in a blender or food processor, then return puréed mixture to saucepan over medium heat. Add butter, stirring until melted. Season with salt to taste, then ladle soup into bowls. Top each serving with sour cream and chives and serve immediately.
The Star Tribune’s new restaurant finder matches your mood with an eatery recommended by our food team.
