Title: Potato Soup (Prodigy)
Categories: Soup
Yield: 6 Servings

2	md	Leeks; white part only
2	tb	Flavorless cooking oil
3	c	Chicken stock OR low-sodium chicken broth
3	c	Water
1 1/2	lb	Potatoes; peeled and roughly diced
1/2	ts	Nutmeg
1	ts	Salt; or to taste
1/4	ts	White pepper
		Sour cream
		Chopped chives

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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