Diced potatoes (old or baking potatoes recommended)
6
c
Water (up to 7)
1 1/2
ts
Salt or to taste (up to 2)
1/2
c
Or more sour cream, heavy cream, or creme fraiche (optional)
1
tb
Minced fresh chives or parsley
INSTRUCTIONS
Simmering the soup. Bring the leeks, potatoes, and water to the boil in=
the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes,
o= r until the vegetables are tender. Puree the soup if you wish. Taste,
and correct seasoning. After chilling the soup, you may wish to stir in a
little more cream. Taste carefully again, and correct the seasoning. To= p
each serving with a sprinkle of chives or parsley. NOTE: If you are not
pureeing the soup, cut the vegetables rather neatly.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 18, 98
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