0 recipes from contoocook and beyond


l stick butter
9 large leeks, white and pale green parts only thinly sliced
l0 large garlic cloves, sliced
3 lbs. russett potatoes, peeled, sliced
8 cups or more canned chicken broth
2 tsp. dried thyme
l cup half and half
chopped fesh chives
Melt butter in heavy large pot over med. heat. Add leeks; saute until slightly softened, aobut 5 mins. Cover and cook leeks are gtender, stirring often, about l0 mins. Add garlic and saute 3 mins. Add potatoes, 8 cups broth and thyme. Bring to boil. Reduce heat. Cover and simmer until tates are ender stirring occasionally about 30 mins. Working in batches puree soup in blender. Return soup to pot. Stir in half and half. Thin with more broth to desired consistency. Season soup to taste with s&p. Soup can be pfrepared l day ahead. Cool slightly. Cover and chill. Cook soup over med. heat until heated through stirring occasionally. Ladle soup into bowls. Sprinkle with chives and serve.
Serves l0 to l2 Bon Appetit Dec. l998
It’s probably a good idea not to use processor to puree. Potatoes tend to become gummy. AT THE END YHOU CAN ALSO ADD l/2 LB. KIELBASA OR HAM.

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