from The Joy of Cooking
Yield: About 8 cups of soup
Total Cooking Time: about 1 hour
3 medium leeks; white part only, minced
1 medium onion, minced
2 tablespoons butter
4 medium potatoes, peeled and sliced very thin
4 cups chicken broth (or 1 large can of College Inn Chicken Broth)
1 to 2 cups of milk or cream (optional)
salt to taste
ground white pepper to taste
1 tablespoon chopped chives or scallion for garnish
Saute leeks and onions in butter for 3 minutes. Add potatoes and chicken broth and bring to a boil. Simmer for 15 minutes or until vegetables are tender. Blend in a blender, a small amount at a time. Add cream, salt and pepper to taste. Serve hot or cold.
Note: This soup is delicious (and much lower in fat!) if you use lowfat milk instead of cream. Or, omit the milk/cream altogether.