Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
3 tablespoons leeks, thinly sliced, white portion only
1/4 small onion, thinly sliced
1-1/2 teaspoons butter
3/4 cup potatoes, peeled and sliced
1/2 cup chicken broth
salt to taste
6 tablespoons whole milk
1/4 cup heavy whipping cream
Snipped fresh chives for garnish
In a saucepan saute leeks and onion in butter until tender but do not brown; add
broth and salt according to taste. Bring to a boil then turn the heat down, cover and simmer for 35 minutes.
Remove from heat and puree mixture in a food processor or blender with the milk and cream. Transfer to a container with a pouring spout;
cover and refrigerate until ready to use.
Pour soup into shot glasses;
with chives and serve.
recommendation: Pinot Gris; Chardonnay|