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Potato Soup (Prodigy) Recipe

Serves 6


  • 2 medium leeks, white part only
  • 2 tbsp flavorless cooking oil
  • 3 cups chicken stock, or low-sodium chicken broth
  • 3 cup water
  • 1 1/2 lb potatoes, peeled, and roughly diced
  • 1/2 tsp nutmeg
  • 1 tsp salt, or to taste
  • 1/4 tsp white pepper
  • Sour cream
  • Chopped chives


1. Remove the root ends of the leeks, trim the dark green tops and reserve for another use.
2. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate.
3. Heat the oil in a pot, over medium heat, and add the leeks.
4. Cook, stirring, for 5 minutes.
5. Add stock, water, potatoes, nutmeg, salt and pepper.
6. Raise heat to high, cover and bring to a boil.
7. Reduce heat to low and simmer, uncovered, for 30 minutes.
8. Remove from heat and puree the soup in batches.
9. Place pureed soup in a pot and reheat, covered, over low heat.
10. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives.
11. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.
12. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.


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Main Ingredient:Vegetable / Potato
Course:First Course

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