Recipe: Herb Soup (using leeks and potatoes) (blender)

HERB SOUP

2 tablespoons butte r(30 mL)
4 medium leeks (white and light-green parts only), thinly sliced
8 cups chicken stock* (2 L)
4 medium potatoes, peeled, coarsely chopped
1/4 teaspoon salt (1 mL)
1/4 teaspoon freshly ground pepper (1 mL)
1 cup packed fresh herb leaves (dill, basil, tarragon, mint, sage, oregano, flat-leaf parsley or chives) (250 mL)
FOR SERVING:
1/4 cup goat cheese or cream cheese, softened (50 mL)
2 tablespoons chopped fresh chives (30 mL)

In a large saucepan, heat butter over medium heat and cook leeks, stirring, for three to five minutes or until soft but not browned.

Add stock, potatoes, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 to 20 minutes or until potatoes are tender.

Stir in herbs and simmer another five minutes.

In a blender, puree soup in batches until smooth. Return soup to clean saucepan and heat to serving temperature, adding more salt and pepper to taste.

Ladle into warmed soup bowls. Top each serving with a spoonful of goat cheese sprinkled with chives.

*Use homemade or two boxes (900 mL each) of Campbell's chicken bouillon.

Serves 6
Source: Easy Entertaining Cookbook by Julia Aitken