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- 3 leeks washed and sliced
- 1½ pound potatoes peeled and diced
- 4 tablespoons butter
- 1¾ 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.
Recipe and Photo: recipes.wikia.com / CC BY-SA