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8 (1-cup) servings

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.

The Cook:  Carol Jancsi Keywords: soups, leeks, potatoes, chicken broth
Category: Soups
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #667 was added on January 30, 2009 by deebeeeff and last updated on November 03, 2021.


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