Potato And Leek Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 cup	146g / 5.1oz	Chopped leeks, white part only
1 1/2 lbs	681g / 24oz	Potatoes - peeled, and
		Cut into 1/2" dice
1/2 teaspoon	2.5ml	Sugar
3 cups	711ml	Chicken stock or broth
3/4 cup	177ml	Heavy cream
1 tablespoon	15ml	Fresh minced herbs, (such as basil,
		Tarragon, chervil, thyme, mint,
		Or marjoram)
1/2 teaspoon	2.5ml	Salt - or to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced parsley or chives - for garnish

Recipe Instructions

Heat the butter and olive oil in a large pot. Add the onion and leeks and cook covered over low heat for 15 minutes -- do not let onion and leeks brown.

Add the potatoes, sugar and chicken stock, bring to a simmer and cook until the vegetables are just tender, about 25 minutes.

Add the heavy cream and herbs and cook for 5 minutes. Add salt and season with pepper to taste. Garnish each serving with parsley or chives.

This recipe yields 4 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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