Yield: 1 servings
|1 cup||Chopped leeks white part|
|1 teaspoon||Chicken stock|
|\N \N||Chopped chives for|
Melt butter/margarine in skillet over medium heat. Cook leeks about 5 minutes. Add chicken stock and ⅔ cup water; bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato after mashing, or put in blender at low speed and add chives as garnish.