Title: Fresh Herb, Potato And Leek Soup
Categories: November 19
Yield: 1 servings

3 lb Russet potatoes; peeled, cut
-into
; 1-inch pieces
5 c Canned low-salt chicken
-broth
3 c Water
3 lg Leeks; (white and pale
; green parts only),
; chopped
1/2 c Whipping cream
1/4 c Minced fresh chives or green
-onion tops
2 tb Minced fresh basil or 2
-teaspoons dried; crumbled
1 tb Minced fresh dill or 1
-teaspoon dried
; dillweed
Hot pepper sauce; (such as
-Tabasco)
Chopped fresh chives or
-green onion tops

Bring first 8 ingredients to boil in heavy large pot or Dutch oven over
high heat. Reduce heat to medium-low and simmer until potatoes are very
tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to
blender and puree. Return puree to pot. Season with salt, pepper and hot
pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before
continuing.)

Ladle soup into bowls. Garnish with chopped chives and serve.

Makes about 12 cups.

Bon Appetit November 1992

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