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LEEK AND POTATO SOUP




Source of Recipe


unknown






List of Ingredients



• 4 cups peeled, coarsely chopped potatoes
  
• 3 cups thinly sliced leeks
  
• 2 quarts fresh chicken stock
  
• 1 tsp. salt
  
• freshly ground black pepper
  
• 1/2 cup heavy cream
  
• 3 Tbsp. finely chopped fresh chives or parsley, chopped fresh
  






Instructions



1. In a heavy 6 quart saucepan, simmer the potatoes, leeks, chicken stock, and salt, partly covered for 40 to 50 minutes or until vegetables are tender. Force the soup through a food mill or sieve into a mixing bowl and then pour back in the pan. Season with salt and a few grindings of pepper and stir in the cream. Before serving, return soup to low heat and bring it to a simmer. Serve with fresh chives or parsley.