Ingredients and Directions


2 md leeks, white part only

2 tablespoon flavorless cooking oil

3 cup chicken stock

3 cup water

2 pound potatoes, peeled and roughly diced

2 teaspoon nutmeg

1 teaspoon salt, or to taste

1 salt, to taste

4 teaspoon white pepper

1 sour cream

1 chives, chopped

REMOVE THE ROOT END OF THE leeks, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

Source : http://freecookingrecipes.net