Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 7 mediums | Leeks |
| 2 smalls | Potatoes -- peeled and |
| \N \N | Diced |
| 3 cups | Chicken broth or bouillon |
| 10 ounces | Package frozen peas -- |
| \N \N | Thawed |
| ½ cup | Watercress leaves -- |
| \N \N | Coarsely chopped |
| 2 tablespoons | Butter |
| 1 teaspoon | Salt |
| ½ cup | Seasoned salt |
| ⅛ teaspoon | Pepper |
| ½ cup | Dairy sour cream |
Trim and clean leeks; slice crosswise. In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper. Cover and cook on low 5 to 7 hours or until vegetables are tender. Pour ⅓ of mixture at a time into blender and whirl until smooth. Return mixture to pot. Turn control to high. Stir in sour cream; cook on high for 15 to 20 minutes or until hot. Spoon into bowls; garnish with a few watercress leaves.
Recipe By :
From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File