Recipe Potato Leek Soup I (Soup)

Required Ingredients:

• 5 pounds white potatoes, peeled and quartered
• 6 cups chicken broth
• 2 leeks, bulb only
• 1/2 cup butter
• 1/4 cup white wine
• salt to taste
• 1/4 teaspoon freshly ground white pepper

Preparing/Cooking:

• Cook potatoes in chicken stock until soft.
• Set aside, do not drain.
• Put potatoes in the work bowl of a food processor in batches.
• Add 5 cups of chicken stock from the potato cooking pot.
• Puree until smooth.
• Half the leeks lengthwise, and soak in water to clean.
• Finely slice.
• Saute in butter until transparent.
• Add white wine, and cook for 3 minutes.
• In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks.
• Stir in pureed potatoes, and bring to a simmer.
• Season with salt and white pepper.
• Cook to desired consistency, adding more stock if necessary.
• Garnish with parsley.

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