Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1 cup 237ml Sliced leek whites

  3. 1 tablespoon 15ml Flour

  4. 3 cups 438g / 15oz Peeled, diced Idaho potatoes

  5. 1 Chicken stock

  6. 1 1/2 cups 355ml Milk

  7. 1 cup 237ml Heavy cream Salt - to taste Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Remove from the heat and allow to cool slightly. Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives. This recipe yields about 10 eight-ounce portions.


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