| 1/4 C. Butter | 3 C. Chopped leeks (white only) |
| 1/2 C. chopped onion | 5 C. well seasoned chicken stock |
| 2 C. peeled, diced potatoes | 1 C. Light Cream |
| 1/4 C. dry white wine | Chopped Chives |
| Salt and pepper | |
| Melt butter in large, heavy sauce pan. Add leeks and onions. Cook until soft - about 15 minutes. Do Not Brown. Add stock and potatoes. Cook for 20 to 30 minutes until potatoes are soft. Add salt and pepper to taste.
In food processor or blender, puree soup until very smooth. Add cream and wine. Taste and adjust seasonings. Refrigerate until extremely cold. Serve sprinkled with chopped chives. Makes 6 - 8 Servings (c) 2000 Recipes4U.com |