Thursday, November 12, 2009

Potatoes Part 5- Easy Peasy Potato Soup

My sister S. was asked for an easy potato soup recipe and this is what she came up with. It makes 4 servings and takes 20 minutes.

In 3 cups of chicken broth or vegetable broth cook until tender 2 cups of diced potatoes and 1 cup of either thinly sliced leeks or diced onion . (Remember that leeks are frequently quite dirty) . Whiz the cooked vegetables/broth with a hand- held blender until just pureed. Alternatively, place the whole thing in a blender or food processor to puree. Return to the pot and add 1/4 tsp nutmeg, 1/4 tsp pepper and 1/2 tsp salt . Stir in 1 cup of milk and 1/2 cup of heavy cream. Heat through but do not boil ; adjust seasoning to taste. Serve in warmed bowls. Garnish with chopped chives.

Editorial note: The photo shows my hand-held immersible whizzer. I have no idea what this piece of equipment is really called. My food processor bit the dust some time ago and I have never had a blender, so this simply has to do.

2 comments:

Christine said...

Excellent ... I still have cream and leeks from last week's Brenda tarts.

Jessie said...

Yummm!! I love potato soup :)