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.
- 6 tablespoons unsalted butter
- 8 large leeks, white part only, well rinsed and finely chopped
- 1 large onion, finely sliced
- 8 medium potatoes, peeled and thinly sliced
- 3 pints chicken stock
- 3 cups milk
- Salt to taste
- White pepper to taste
- 3 cups cream
- 1/2 cup chopped chives
Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives.
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