Ingredients:-

3 medium-sized potatoes, peeled and sliced 1/4 inch thick
3 medium-sized leeks (do not use the datk green part) washed thoroughly and sliced 1/4 inch thick
3 1/2 cups chicken broth
1 cup table cream
2 tablespoons butter or margarine
Salt and pepper to taste

Method:-

Combine potato, leeks and chicken broth in a large pan and bring to boil.
Reduce heat and simmer about 40 minutes or until the vegetables are tender.
Remove the pan from heat and mash vegetables with a potato smasher, until they are fairly smooth.
Add table cream, butter or margarine and heat the soup just to the boiling point. (Do not boil).
Add salt and pepper and serve with french bread. Print this recipe       Email this recipe