|Minced leeks||1 1⁄2 Cup (24 tbs) (White And Some Green)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Rendered chicken fat||4 Tablespoon|
|Brown chicken stock/Combination of chicken and beef stocks||3 Cup (48 tbs)|
|Mushroom concentrate||1⁄2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Diced baking potatoes||2 Cup (32 tbs)|
|Milk||3 Cup (48 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Minced dill/Green onion tops||1 Tablespoon|
Cook leeks, onion and garlic in butter, covered, until soft.
Add stock, seasonings and potatoes; cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, add milk and cream, blend well and chill.
Adjust seasonings with salt, pepper and lemon juice.