If you know me, this is a very strange recipe to start my blog off with. I don’t like potatoes. But this is what I have in my fridge right now, and it fits my theme of recipes that can be made in a small kitchen with few pots,pans or appliances.
3 Russet potatoes, peeled and cubed
2 Leeks white part only, washed and sliced
6 Cups chicken broth
1/2 Cup half-n-half
1 Tablespoon sherry (optional)
In a large pot combine: potatoes, leeks, chicken broth and salt. Bring to a boil, then reduce to a simmer. Simmer until the potatoes are tender. Remove from heat, and stir in the half-n-half. Puree the soup in batches in a blender or food processor until smooth. Pour the smooth soup back into the large pot. Heat over low until hot, add the sherry (if using) and add salt to taste.