2 Leeks (cut in pieces) 1 tsp. Salt
1 Small Onion (quartered) 1/4 tsp Pepper
1/4 cup Butter 6 Cups Chicken Stock*
3 Large Potatoes (peeled & chopped) 2 Cups Cream (or milk)
(Garnish chopped Chives)  
  1. Chop leeks & onion and simmer until tender in butter in large heavy pot.
  2. Add chicken stock, potatoes, salt & pepper and simmer until potatoes tender
  3. Strain vegetables and puree with stock in food processor or blender in small batches.
  4. Reprocess puree with cream then chill.
  5. Serve garnished with chives
Serving Options:
  • A hearty entire with tossed salad and rolls.
  • A great appetizer for a light dinner.
  • The recipe makes 2 quarts - normally half recipe
  • If using chicken soup mix or bullion - omit salt & pepper

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© Copywrite 2001 Linda Eckert