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4 servings
Ingredients:
2 leeks, chopped1 onion, chopped2 tablespoons unsalted butter3/4 cup thinly sliced potatoes2 1/3 cups chicken stock salt to taste ground black pepper to taste1 1/8 cups heavy whipping cream
Instructions:
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.Puree in a blender or food processor until very smooth. Cool. Gently stir in a swirl of heavy cream.
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