Cream and Potato Soup

Name: Cream and Potato Soup
Yield: 8
Ingredients: 3 cups of chopped leek, using only the white part; 1/2 cup of chopped onion; 1/4 cup of butter or margarine; 5 large potatoes, peeled and cut into 6 chunks; 3 1/2 cups of chicken broth; 1 tablespoon of salt; 2 cups of heavy cream; 2 cups of milk; chopped green onion for garnish

1
3 cups of chopped leek, using only the white part
2
1/2 cup of chopped onion
3
1/4 cup of butter or margarine
4
5 large potatoes, peeled and cut into 6 chunks
5
3 1/2 cups of chicken broth
6
1 tablespoon of salt
7
2 cups of heavy cream
8
2 cups of milk
9
chopped green onion for garnish

Ingredients

1
3 cups of chopped leek, using only the white part
2
1/2 cup of chopped onion
3
1/4 cup of butter or margarine
4
5 large potatoes, peeled and cut into 6 chunks
5
3 1/2 cups of chicken broth
6
1 tablespoon of salt
7
2 cups of heavy cream
8
2 cups of milk
9
chopped green onion for garnish

Directions

1
Sauté the leek and onion in butter or margarine, in a large pot, until they are soft
2
Add the potatoes, chicken broth, and salt
3
Cook for 35 to 40 minutes, or until the vegetables are very tender
4
Strain the soup through a fine-mesh sieve
5
Combine the cream and milk
6
Refrigerate until chilled
7
Serve garnished with chopped green onion
8
You can use sour cream instead of heavy cream
9
Serves 8.