Monday, April 26, 2010

cold potato leek soup

Potato Leek Soup

1 lb. potatoes, peeled and cubed
6 1/2 c. homemade stock
4 medium leeks, trimmed and washed
2/3 c. sour cream
salt and pepper

1. Boil potatoes in the stock in a stockpot. Reduce heat and simmer for 15-20 minutes
2. When the potatoes are barely tender, add the leeks. Season with salt and simmer for an additional 10-15 minutes. You can thin the soup with additional stock or water, if desired.
3. Puree the soup with the aid of a hand blender. Add the sour cream to garnish, if desired.

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