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POTATO AND LEEK SOUP 2 to 3 Tbsp. butter 1/2 lb. clean and thinly sliced leeks (white only) 1 1/2 lb. potatoes, peeled and diced 1 1/2 tsp. thyme 2 qt. (8 c.) chicken stock 1 qt. (2 c.) heavy cream salt and white pepper to taste Melt butter in large soup kettle. Add leeks and saute until translucent. Add potatoes and thyme. Saute 5 minutes. Add chicken stock and bring to a boil. Reduce heat and cook until potatoes are soft. Strain leeks and potatoes from stock; reserve stock. In food processor or blender, puree the leeks and potatoes. Slowly add stock to puree mixture, whipping constantly for smooth consistency. Add cream and salt and pepper to taste. Reheat over low heat or chill and serve with fresh garnish or snipped chives or parsley. Serves 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |