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6 cups
chicken stock
4 medium
potatoes, peeled and sliced thin
1 medium
onion, peeled and sliced thin, optional
3 leeks,
sliced thin (white part only)
1 cp heavy
cream
salt and
white pepper
milk,
optional
chopped
chives |
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Method :
Heat chicken
stock to boiling. Add potatoes, onion and leeks, cover and cook gently
until vegetables are very tender, about 45 minutes. Whirl in blender a
little at a time until mixture is very smooth. Stir in cream. Taste and
add salt and pepper if needed (over salt slightly since salt loses some
flavor on chilling). Chill very well.
Thin soup
with a little milk if it is too thick for your taste. Ladle into chilled
soup cups. Sprinkle each serving with chives.
Serves 4 - 6
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