|
|
|
|
Cream of leek and
potato soup
Serves 6
1 pound leek, white part only
3 ounces
butter
3 quarts chicken broth
2 pounds potatoes, peeled quartered
2
ounces butter
1/2 cup heavy cream croutons
Wash and mince leeks.
Sauté in butter over low heat. Do not color.
In a large
saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30
minutes.
Purée in a blender. Stir in butter and cream.
Serve hot
with croutons.
