Potato Leek Soup
This soup may be served hot or very cold.
Makes 6 cups
Mince the white part of:
3 medium-sized leeks
1 medium-sized onion
Stir and sauté them for 3 minutes in:
2 tablespoons butter
Peel, slice very fine and add:
4 medium potatoes
Add:
4 cups clarified chicken stock.
Simmer the vegetables, covered, for 15 minutes or until tender. Put them through a very fine sieve, food mill or blender (I like the blender for quick action).
Add:
1 to 2 cups cream
(¼ teaspoon mace)
Salt and white pepper
Chopped watercress or chives for decoration
You can make this soup during the summer with fresh vegetables and freeze it — works well and tastes good during winter.
(Joy of Cooking — 1973 print)
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