| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 1/2 |
lb |
Clean leeks (cut in half lengthwise); thin bias cut |
| 2 1/2 |
lb |
Potato; bakers (1/4 and slice thin) |
| 1 1/2 |
qt |
Chicken stock |
| 1 1/2 |
ts |
Kosher salt |
| 1/4 |
ts |
Black pepper |
| 1 3/4 |
c |
Heavy cream |
| 1 |
tb |
Chives |
INSTRUCTIONS
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@aol.com> on Jan 13, 1998
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