Leek And Potato Soup
Ingredients
3 medium-size leeks, white part and a bit of tender green
1 medium onion
2 tablespoons butter
4 medium potatoes, preferably baking variety
4 cups chicken broth
1 to 2 cups cream
Salt and white pepper to taste
Chopped chives for garnish
Directions
- To make soup: Mince leeks and onion.
- In large pot, sauté in butter for 3 minutes.
- Peel and very thinly slice potatoes.
- Add potatoes and chicken broth to leek
- Simmer, covered, for 15 minutes, or until potatoes are tender.
- Leave chunky or puree in food processor or with immersion blender.
- To serve hot: Add cream, salt and pepper to taste. Warm through before garnishing with chives.
- To serve cold: Cool mixture slightly. Puree in processor or blender. Add cream. Chill thoroughly (several hours or longer).
- Serve in cups or bowls, sprinkled with chopped chives.
8 (1-cup) servings