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Thursday, November 09, 2000 Tested by Arlene Burnett
Potatoes and leeks were meant to be together -- especially in this wonderfully hearty soup. The soup can be made ahead of time.
3 pounds russet potatoes, peeled and cut into 1-inch pieces
Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce.
To serve ladle soup into bowls and garnish with chopped chives or green onion tops.
Makes about 12 cups
From Bon Appetit Magazine
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