Potato Leek Soup I

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the root end and dark green tops from the leeks, halve them lengthwise, rinse well under cold water to remove grit, then slice thinly.

2. Melt the butter in a large pot over medium heat. Add the sliced leeks and cook, stirring, until soft but not browned, about 5 minutes.

3. Pour in the white wine and simmer until mostly evaporated, about 2 minutes.

4. Add the potatoes and chicken broth and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are very tender, about 25 minutes.

5. Remove the pot from the heat. Purée the soup with an immersion blender until smooth, or work in batches in a blender with the lid vented.

6. Return the soup to low heat and season with salt and the ground white pepper. Stir and warm through for about 3 minutes, adjust seasoning, and serve hot.