2 1/2 cups Leeks (white part), thinly sliced
1 medium Onion, thinly sliced
1/4 cup Butter
5 medium Potatoes, thinly sliced
4 cups Chicken Broth
2 teaspoon Salt
2 cup Milk
2 cup Light Cream
1 cup Whipping Cream
snipped Chives
Preparation:
Cook leeks and onion in butter until tender, but
not brown. Add potatoes, broth and salt. Cook, covered 35 to 40 minutes.
Rub through fine sieve; return to heat, add milk and light cream. Season
to taste. Bring to boiling. Cool; rub through very fine sieve. When
cold, add whipping cream. Chill before serving. Garnish with snipped
chives. Makes 10 servings.
