American Recipes
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| Ingredients |
| 1 |
Russet potatoes, peeled and cut into cubed pieces |
2 |
| 2 |
Leeks , white and pale green parts only,well rinsed to remove grits, chopped |
2 large |
| 3 |
Butter |
2 tablespoons |
| 4 |
Chicken or vegetable stock |
4 cups |
| 5 |
Heavy cream |
1/2 cup |
| 6 |
Fresh chives, finely chopped |
for garnish |
| 7 |
Salt |
to taste |
| 8 |
Pepper powder |
1 teaspoon |
| Method |
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Heat butter in a large pan over medium heat. Add leeks and cook until soft
for 5 mins. Add potatoes and stock and cook until the vegetables are tender
and begin to fall apart [for 20 mins]. Blend the soup either with an immersion
blender or food processor carefully with some small chunks left. Add
the cream and blend again. Add salt and pepper powder. Garnish with chives
and serve hot.
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| Servings - 4 |
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| Introduction
of the dish |
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Potato, the most eaten vegetable of America and the classic
soup vegetable, pairs up in the form of this delicious soup.
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| Served
With... |
Fresh cream and croutons
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