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| 6 | Fat leeks; white parts only (to 8), washed, cut |
| | Crosswise |
| 4 Esslöffel | butter unsalted |
| 8 mittel | White potatoes; peeled, sliced thin |
| | Coarse salt; to taste |
| 5 Tasse | chicken stock |
| 2 Tasse | Half-and-half |
| 1 Prise | nutmeg freshly grated |
| | white pepper freshly ground |
| 1 Tasse | heavy cream |
| | chives fresh |
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Saute the leeks in the butter for 10 minutes. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Strain the liquid from the solids. Puree the solids, adding back in enough liquid to keep moist, in batches in a food mill. Stir in the remaining liquid, and pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Chill well. Stir in cream to serve, and top with fresh chives, whole or chopped. Makes 6 servings.
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy. Net "
Per serving: 351 Calories (kcal); 23g Total Fat; (58% calories from fat); 5g Protein; 31g Carbohydrate; 75mg Cholesterol; 1815mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
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