Fresh Herb, Potato and Leek Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 12 cups
- 3 cups water
- 1/2 cup whipping cream
- 5 cups canned low-salt chicken broth
- Carbohydrate 40 g(13%)
- Cholesterol 17 mg(6%)
- Fat 6 g(9%)
- Fiber 3 g(13%)
- Protein 8 g(16%)
- Saturated Fat 3 g(16%)
- Sodium 72 mg(3%)
- Calories 234
Preparation 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.
Preparation 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.
