Contributed By: Kay Davis


6 leeks
2 medium-size onions
cup butter
2 quarts strained chicken broth

pound diced potatoes
cup unsalted butter
1 cup cream
cup chopped chives


Clean leeks. Chop leeks and onions and simmer slowly in butter, taking care that they do not brown. As soon as vegetables are soft, add chicken broth and potatoes. Season to taste with salt and pepper and cook gently until potatoes are soft. Press through a sieve. Add unsalted butter and cream and heat over hot water. Chill in the refrigerator. Serve with a sprinkling of finely chopped chives. Serves 6.

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