3 tablespoons butter
Sliced leek whites from about 3 or 4 leeks
1 tablespoon flour
3 cups peeled, diced Idaho potatoes
1 quart chicken stock (home-made or store-bought)
1 1/2 cups milk
1 cup heavy cream
Salt and white pepper
1 tablespoon chopped chives

• Melt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes.
• Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock.
• Bring to a boil, reduce the heat and simmer for 25 minutes until potatoes are done.
• Remove from the heat and allow to cool slightly
• Puree until smooth.
• Line sieve with cheesecloth and ladle soup, one ladle at a time, through sieve using back of ladle to squeeze it through
• Stir in the milk and cream and adjust seasoning.
• Chill for 2 hours and serve garnished with chopped chives.

Yield about 10 8-ounce portions

Definitely not figure-friendly.

Tags: chicken broth, cream, potatoes

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