116: Potato Soup; Source: Mark Huber
| chicken stock | 2 | qts | | Cheddar Cheese | 2 | cup | | leeks thinly sliced | 6 | ea | | green onions thinly sliced | 4 | ea |
| Potatoes, peeled & thinly sliced | 2.5 | lbs | | half & half | 1 1/2 | cups |
| butter | 1 1/2 | sticks | | milk | 1 | cup |
| chives | 2 | tbs | | salt & pepper | | to taste |
|
Directions:
Melt butter. Saute leeks & green onions. Add potatoes & enough chicken stock to cover them. Bring to a boil. Reduce heat and simmer 1 hour. Remove from heat. Press mixture through a sieve.
Just before serving stir in cheese, milk, and half & half. Sprinkle chives over soup.
Leeks are expensive - you can use white onions
