Title: Leek and Potato Hotpot
Yield: 1 soup kettle
Category: Soup
Cuisine: Medieval
Source: Auntie Di
Ingredients
- 2 med leeks, 1/2 in sliced and washed
- 2 cups diced red potatoes
- 2 large carrots, sliced
- 6 cups chicken stock
- 1 1/2 cups white wine
- 2 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup chopped parsley
- 1 cup heavy cream
- 1 tsp dill weed
- 1 tsp nutmeg
- 2 cloves crushed garlic
Instructions
Using a Dutch oven or similar pot, bring stock to a simmer. Add potatoes and carrots. Simmer until softened, stirring occasionally. Add remaining ingredients except for cream. Continue to simmer until leeks are cooked through but not mushy. Add cream and heat through. Garnish with croûtons and some reserved parsley, if desired.