Cream Of Potato Leek Soup

1. 1

   Pare and dice the potatoes and leeks (use some green of the leeks).

2. 2

   Bring the chicken broth to a boil.

3. 3

   Add the potatoes and leeks.

4. 4

   Bring to second boil and cook, covered, 20 minutes, or until vegetables are tender.

5. 5

   Put in blender and puree.

6. 6

   Return to saucepan and add the butter, salt, white pepper and light cream. Heat thoroughly, stirring occasionally.

7. 7

   Do not boil.

8. 8

   Garnish with 2 tablespoons snipped chives and 1/4 teaspoon paprika. Serve hot.

No nutritional information available.

No additional tips available.