Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Unsalted butter |
| 8 larges | Leeks; finely chopped |
| 1 large | Onion; finely sliced |
| 8 mediums | Potatoes; peeled and sliced |
| 3 pints | Chicken stock |
| 3 cups | Milk |
| \N \N | Salt to taste |
| \N \N | White pepper to taste |
| 3 cups | Cream |
| ½ cup | Chopped chives |
Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft.
Cool slightly, then process in a blender or food processor until pureed.
Add milk and season. Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives.
Notes: When using leeks it is extremely important to rinse them very very well. They are full of sand ! In this particular recipe make sure to use only the white part of the leeks. The soup is pure white when you're done.
Formatted and Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@...> on Nov 08, 1997