Potato Leek SoupPrintable version of this recipe.
1 pound Russet potatoes (peeled, cubed)
1 14-ounce can chicken broth
1 medium leek (sliced)
1 cup celery (sliced)
2 tablespoons butter
2 cups sweet potato (peeled, cubed)
1/4 teaspoon pepper
1/4 teaspoon nutmeg (ground)
1-1/2 cups milk
1/2 teaspoon salt
In a medium saucepan combine the cubed russet potatoes and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
Meanwhile, wash leek well. Cut into thin slices. In a large saucepan cook leek and celery in butter or margarine for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in puréed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper.