Title: Leek and Potato Soup
Categories: Soups, Vegetables, Quick/easy
Yield: 8 Servings

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1/4 c Butter or margarine
2 lb Leeks; white portions Only;
-trimmed, washed, sliced
6 c Chicken Stock or water
2 lb Baking potatoes; peeled;
-quartered lengthwise,
-thinly sliced
Salt/white pepper
2 tb Fresh chives; snipped

You can make this classic French soup in many different ways. Leave the
vegetables whole and cook them in water alone for the most rustic version,
enriched only with a little butter at serving time. For an even richer,
more elegant variation, puree the soup in a food mill, food processor or
blender, then stir in about one cup (8 fl oz/250ml) light (single) cream
and gently rewarm. Chill that cream soup and you have a classic vichyssoise
The hot puree is also good with some shredded Swiss or Cheddr cheese
stirred in tat the last minute.

In a large saucepan, melt the butter over medium heat. Add the leeks and
saute just until they begin to soften, 3- 5 minutes. Add the stock and
potatoes, bring to a boil, reduce the heat to low, cover and simmer until
the potatoes are very tender, about 20 minutes.

Season to taste with salt and white pepper. Ladle into warmed bowls and
garnish with the chives.

Source: Williams-Sonoma Kitchen Library: Soups - Time- Life Books - ISBN
0-7835-0250-8

Posted to JEWISH-FOOD digest by Nancy Berry on Dec
06, 1998, converted by MM_Buster v2.0l.