LEEK AND POTATO SOUP 3 leeks washed and sliced 1-1/2 pound potatoes peeled and diced 4 tablespoons butter 1-3/4 pints chicken stock 4 tablespoons cream 1 teaspoon salt 1 teaspoon freshly ground black pepper Fry leeks and potatoes gently in butter in a covered saucepan stirring often for about 20 minutes then add stock and simmer for 10 minutes. Stir in stock salt and pepper and simmer 5 additional minutes.
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