Cream Of Leek Soup
|Butter||1⁄4 Cup (4 tbs)|
|Leeks||6 Large, chopped, white part only|
|Onion||1 Small, chopped|
|Chicken stock||5 Cup (80 tbs)|
|Diced peeled potatoes||2 Cup (32 tbs) (About 2 Large)|
|White pepper||1⁄4 Teaspoon|
|Light cream||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Chopped chives||1 Tablespoon|
In large heavy saucepan, melt butter; gently cook leeks and onion until softened but not browned, about 20 minutes. Add chicken stock and potatoes; cook for 20 to 30 minutes or until potatoes are tender. Add pepper, and salt to taste.
In food processor or blender, puree soup until smooth. Return to saucepan; heat to boiling. Add cream and wine; heat through but do not boil. Taste and adjust seasoning if necessary. Ladle into bowls; sprinkle with chives.