Potato Leek Soup
|Unsalted butter||2 Tablespoon|
|Leeks||150 Gram, julienned (1 Large Bunch)|
|Red potatoes||6 , cubed and peeled if desired (New Variety Potatoes)|
|Chicken stock/Vegetable stock||6 Cup (96 tbs)|
|Milk/Light cream / heavy cream||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Fresh chives||1 Teaspoon (For Garnish)|
1. Melt the butter in a large stockpot over medium-low heat and add the leeks. Cook, covered, for about 15 minutes, or until they have softened.
2. Raise the heat to high, add the potatoes and stock, and bring to a boil. Reduce heat to low and cook, partially covered, about 25 minutes, or until the potatoes are tender.
3. Transfer the solids to a blender or food processor fitted with a steel blade and gradually add broth, pulsing until just pureed. Do not overbeat or the potatoes will become elastic. Add milk or cream, nutmeg, black pepper, and salt to taste.