Potato Leek Soup
- 1 medium onion
- 3 medium leeks
- 2 tbs butter
- 4 medium potatoes
- 4 c chicken stock
- 1 c cream
- salt
- pepper
- 1/4 tsp mace (optional)
- watercress, chopped (optional)
- chives, chopped (optional)
Mince the onion and the white parts of the leeks, then saute for 3 minutes in butter. Peel, finely slice, and add potatoes, with chicken stock. Simmer covered for 15 minutes or until tender. Run through blender. Add cream. Salt and pepper to taste.
Rita Uckelman