Name: Potato and Leek Cream with Herbs
Prep time: 80 min
Yield: 6
Cuisine: Mexicana
Ingredients: Tabasco sauce; 1 tablespoon fresh dill, chopped; 2 tablespoons basil; 1 1/2 kilos potato , peeled and diced; 5 cups chicken broth; 2 cups water; 3 leeks, large, sliced (only the light green and white parts); 1/2 cups whipping cream; 1/4 cups chives, chopped

Preparation

1h 20 mins

Low

In a large pot, place the potatoes, chicken broth, water, leek, cream, scallions, basil, and dill. Cook over high heat until it boils, then reduce the temperature to medium and cook for 1 hour, until the soup thickens slightly.

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