In soup pot:
3 leeks, sliced (cut off tough tops)
4 T. butter
5-6 largish potatoes, peeled & sliced
1 qt. chicken broth
2 c. milk
1 c. heavy cream
Dill - dried or fresh (optional)
Sherry (optional) |
Saute leeks in butter
Add potatoes (I use red potatoes) and broth to leeks
Cook until tender
Puree in blender and add milk and cream a little at a time
Return to soup pot and heat
Season to taste with pepper
Serve hot or cold
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