(French potato-leek soup)

Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft. Cool slightly, then process in a blender or food processor until pureed. Add milk and season.

Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives.

[Go to the Culinary World Tour Page]
[Go to the Creole and Cajun Recipe Page]
[Go to The Gumbo Pages' Home Page]
[Search The Gumbo Pages]

Chuck Taggart (e-mail chuck)