1. Heat butter in dutch oven or heavy deep pan. 2. Saute the leeks and onion-cook gently, stirring frequently until golden. 3. Add broth and potatoes. 4. Boil gently, uncovered for 30-45 minutes. 5. Let cool and run through a processor until smooth. 6. You may need to do this in two batches. 7. Put mixture in large bowl and refrigerate. 8. Chill for about 20 minutes. 9. When cold stir in cream, chives salt and pepper. 10. If too thick add some milk. 11. Consistency should be somewhat thinner than pan cake batter. 12. Serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
