Leek and Potato Soup

Submitted by: aLyStEr...

Ingredients:

3 large Potatoes -- peeled and cut into Med sized pieces
3 medium Leeks, white only -- cut into rounds
1 qt water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tbsp fresh minced chives

Method:

- Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
- In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.

Variations:

Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.

Experiment and have fun with this base or eat it alone.

Recipe added or updated on: March, 2004.