Potato and Leek Soup

Total Time

1 Hour

Servings

8

Ingredients

• 5 pounds white potatoes, peeled and quartered
• 6 cups chicken broth
• 2 leeks, bulb only
• 1/2 cup butter
• 1/4 cup white wine
• salt to taste
• 1/4 teaspoon freshly ground white pepper

Instructions

1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
   Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
2. Halve the leeks lengthwise and soak in water to clean. Finely slice. Sauté in butter until transparent. Add white wine, and cook for 3 minutes.
3. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sautéed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.