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| INGREDIENTS |
| 5 lb. |
white potatoes, peeled and quartered |
| 6 cups |
chicken broth |
| 2 |
leeks, bulb only, cleaned and sliced thinly |
| ½ cup |
butter |
| ¼ cup |
white wine |
| ¼ tsp. |
coarse salt |
| ¼ tsp. |
freshly ground white pepper |
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| RECIPE |
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In a large pot, cook potatoes in chicken stock until soft. Set aside, do not drain.
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Let potatoes cool down a bit.
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Reserve 1 cup broth.
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While the potatoes are cooking, melt butter in large Dutch oven over medium heat.
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Sauté leeks in butter until transparent.
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Add white wine, and cook for 3 minutes.
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Working in batches, puree the potatoes and remaining broth in a food processor until smooth; moving pureed potato mixture to Dutch oven with sautéed leeks and wine.
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Bring to a simmer.
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Season with salt and white pepper.
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Cook to desired consistency, adding reserved broth if necessary.
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Garnish with parsley, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
320 |
|
| Total Fat |
12 g |
|
| Sodium |
170 mg |
|
| Total Carbohydrates |
38 g |
|
| Fiber |
5 g |
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| Protein |
10 g |
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