Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 2½ pounds | Clean leeks (cut in half lengthwise); thin bias cut |
| 2½ pounds | Potato; bakers (1/4 and slice thin) |
| 1½ quart | Chicken stock |
| 1½ teaspoon | Kosher salt |
| ¼ teaspoon | Black pepper |
| 1¾ cup | Heavy cream |
| 1 tablespoon | Chives |
1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally.
2. add potato's, stock, & salt. Cover & let cook until the potato's are soft, approx. 40 minutes.
3. In a food processor or blender puree the soup in batches.
4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving.
Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 518 by CuisineArt <CuisineArt@...> on Jan 13, 1998