Potato and Leek Soup
2TBS Butter or margarine
4C Chicken Stock
4 Medium Potatoes
Serve cold or hot. Mince the white part of the leek and the
onion. Stir and sauté them for 3 minutes in the butter.
Peel and thinly slice and add the potatoes, then add stock.
Simmer, covered for 15 minutes or until tender. Put through
a blender. Stir in cream, salt, pepper and chives.
© 2005 Grand Bend Produce LTD.