*  Exported from  MasterCook  *
 
                           Leek and Potato Soup
 
 Recipe By     : Trade Secrets from a 3 Star Chef  p 41
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         Idaho potatoes -- peeled and cut into
                          -- Med sized pieces
    3      medium        leeks, white only -- cut into rounds
    1      qts            water
    1 1/2  cubes         Chicken Base
                         Fresh ground pepper
    2      tablespoons   fresh minced chives
 
 Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot. 
 Bring to a boil, season with pepper, reduce heat and simmer until the
 potatoes and leeks are soft.  About 25 min.
 In a food processor puree the soup in batches and return it to the
 original pot.  Taste and adjust the seasoning.  Reheat very slowly, serve
 with fresh minced chives sprinkled on top.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This is a classic base of most French Soups.
 Variations:
 Watercress:  Add 2 small bunches cleaned and stemmed and puree along with
 the leeks and potatoes
 Broccoli:  Add 2 cups cleaned florets and tenderest stems and puree with
 the other ingredients.
 Cream of Broccoli:  Do above then add heavy cream until the soup lightens
 in color.
 Asparagus:  Add several cut up stalks and puree with other ingredients.
 
 Experiment and have fun with this base or eat it alone.

Plain Text Version of This Recipe for Printing or Saving