4 large Maine potatoes
2 cps chicken stock
1 tbsp butter
2 tsp salt
1/4 tsp white pepper
2 cps milk
1 cp cream
4 tbsp chopped chives
1/2 tsp paprika
1 - Peel and dice potatoes and cook with diced leeks(using green tops also)
in the stock until very soft (about 20 minutes).
3 - Put through a fine strainer. To this puree add butter, seasonings, milk and cream and reheat.
4 - Serve cold or hot with minced chives on top and a garnish of paprika.
5 - If served cold, mor milk or cream may need to be added on serving
6 - Two medium white onions may be used instead of leeks.
Yield: 6 bowls or 8-10 cps