Title: Fresh Herb, Potato and Leek Soup
Categories: Soup Stew
Yield: 12 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 |
| | ts | Dried -- |
| | | Crumbled |
| 1 | tb | Minced fresh dill or 1 |
| | ts | Dried |
| | | Dillweed |
| | | Hot pepper sauce (such as |
| | | Tabasco) |
Recipe By : Bon Appetit - 1992 From: Marge Rottinger Date: 06 Apr 97
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