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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

To make soup: Mince leeks and onion. In large pot, saute in butter for 3 minutes. Peel and very thinly slice potatoes. Add potatoes and chicken broth to leeks. 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
Keywords: soups   Category: Soups/Stews    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: January 30, 2009 by deebeeeff     Last Updated: October 02, 2014
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