Ingredients
- 6 leeks
- 1/3 c. butter
- 2 c. thinly sliced potatoes
- 4 c. chicken broth
- Salt & pepper to taste
- 1 c. heavy cream
Instructions
- Remove stem ends and tops of leeks leaving about 2 inches green.
- Heat butter and saute/fry minced leeks about 5 min.
- Add in potatoes and chicken stock, cook over medium heat till potatoes are tender.
- Force through a sieve or possibly put into blender to make smooth.
- Add in cream.
- Season to taste.
- Garnish with minced parsley or possibly chives.
- Can be served warm or possibly chilled.
- Yields about 2 qts.
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