Yield: 6 servings
Measure | Ingredient |
---|---|
5 \N | Medium Potatoes; sliced |
4 \N | Leeks*; sliced |
1 \N | Large Chopped Onion |
1½ teaspoon | Salt |
2 cups | Chicken Stock |
2 cups | Milk |
1 cup | Heavy Cream |
\N \N | Chopped Chives** |
Use White and Lightest green parts of Leeks. Fresh or Frozen Chives.
1. Combine all ingredients except last three in cooker. Cook on high 3 hours. 2. Puree mixture in blender or food mill and return to cooker. 3. Add milk and cream, stir well, and heat to boiling-about 1 hour on high. 4. Chill. 5. Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream. NOTE: May be doubled for 6 quart cooker. Recipe from "The Unwatched Pot"