Soups and Sandwiches Recipes - Leek and Potato Soup

Ingredients    

• 4 leeks, white parts only

• 3 Tbs. butter

• 3 potatoes

• 1 tsp. salt

• 1 quart chicken stock

• 1 1/2 pints rich milk

• 1 pint heavy cream (half-and-half)

• Chopped chives

Serves 6

---

Method:

1. Slice leeks thinly; peel and slice potatoes. Cook leeks in butter until limp. Transfer them to the soup pot and add the potatoes.

2. Add salt and broth; let simmer until potatoes are very tender. Put contents of pot through a sieve; return mixture to soup pot and add milk. Let simmer a few minutes.

3. Correct seasoning and add a little ground white pepper if you like. Chill in the refrigerator. Just before serving, beat in the cream.

4. Serve in chilled bowls and sprinkle the top with chopped chives.