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| Chef: Jim Gray | |
| Food Mood: Elegant | |
| Cuisine: French | |
Servings: |
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Ingredients |
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| 2/3 cup leeks, white portions only -- thinly sliced 1 small onion -- sliced 2 Tbsp butter 1 1/2 cups potatoes -- peeled and sliced 2 cups chicken broth 1 1/2 cups milk 1 cup heavy whipping cream coarse salt -- to taste chives -- snipped for garnish |
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Method |
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| In a medium saucepan, cook leeks and onion in butter until tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil, then reduce heat, cover and simmer for 35 to 40 minutes or until potatoes are very tender. Remove from heat. In a food processor, puree half the mixture until smooth. Pour into a large sauce pan. Repeat with remaining mixture or puree with a stick blender. You can refrigerate the soup at this point and complete at a later time. When ready to serve, add milk and cream to the soup mixture, blending well. If serving hot, heat gently over medium heat, stirring occasionally. Ladle into individual bowls and garnish with snipped chives. |
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