Ingredients Edit

Directions Edit

  1. Mince the white parts of leeks and sauté with onions for 3 minutes in butter.
  2. Add potatoes and chicken stock.
  3. Simmer covered for 15 minutes or until vegetables are tender.
  4. Put through food mill or blender. Add cream and spices.
  5. Heat thoroughly and serve. Decorate with watercress or chives.

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