Potato and Leek Soup
INGREDIENTS
  • 1 tablespoon peanut oil
  • 1/2 cup finely chopped onions
  • 2 cups chopped leeks, well rinsed
  • 1 sprig fresh thyme, or 1/4 teaspoon dried thyme
  • salt to taste
  • white pepper to taste
  • about 1 1/2 quarts chicken stock
  • 2 cups peeled potatoes, cut into 1/2" cubes (keep in bowl of water so they do not discolor)
  • 1 tablespoon chopped, fresh chives
DIRECTIONS
  1. Cooking Instructions
  2. 1. Heat the peanut oil in a saucepan over low heat. Add the onion, leek and thyme, season lightly with salt and pepper, and cook for 15 minutes.
  3. 2. Add the stock and bring to a boil quickly over high heat.
  4. 3. Lower the heat and simmer for 15 minutes, or until the leeks are completely tender.
  5. 4. Add the potatoes and simmer about 10 minutes more, or until the potatoes are tender.
  6. 5. Puree in a blender.
  7. 6. Adjust the salt and pepper to taste.
  8. 7. Serve garnished with chives.