Saturday, March 1, 2008


2 tablespoons of butter
½ cup chopped leeks
(white part only) ½ teaspoon chicken stock base
2/3 cup of water
1-10-1/2 ounce can condensed
cream of potato soup
1 cup half and half
½ cup milk
chopped chives

In 10 inch skillet over medium heat, in hot butter ,cook leeks 5 minutes; add chicken stock base and water; heat to boiling. Reduce heat to slow; cover and simmer 10 minutes.
Stir in undiluted soup, half and half, milk; chill.
Just before serving ; In covered blender container at low speed

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