Cold Potato Soup
|Leeks||1 Cup (16 tbs), chopped|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Chicken stock base||1 Teaspoon|
|Canned condensed cream of potato soup||20 Ounce (Undiluted)|
|Milk||1 Cup (16 tbs)|
|Half and half||2 Cup (32 tbs)|
1) Saute the leeks in butter for 5 minutes. Add the water and chicken stock base. Heat to boiling, lower flame, cover,and simmer for 12 minutes. Stir in the potato soup, milk, and half and half. Chill.
2) Blend soup until rich and creamy and serve.