Potato Soup with Leeks
Sent in by: Robbie
4 leeks (white parts only)
3 tbsp. butter
1 tsp. salt
1 quart chicken stock
1 1/2 pints rich milk
1 pint heavy cream (or half-and-half)
Thinly slice leeks, peel and slice potatoes.
Cook leeks in butter until limp. Transfer leeks to a soup pot and add potatoes.
Add salt and broth, simmer until potatoes are tender.
Put contents of pot through a sieve; return mixture to soup pot and add milk. Let simmer a few minutes.
Chill in the refrigerator.
Before serving, beat in the cream.
Serve in chilled bowls and sprinkle top with chopped chives. Six servings.