Skill required: Experienced cook
1 pound leeks
1/2 cup chopped onion
1/4 cup butter
1 pound potatoes, pared, cut into 1/2-inch cubes
1/2 teaspoon salt
Dash white pepper
2 cans (13 3/4 ounces each) clear chicken broth
2 cups milk
1 cup light cream, chilled
1/2 cup snipped chives
crushed ice
1. Trim leeks: Cut off roots and tips and most of the dark green, leaving some of the light green.
2. Wash leeks thoroughly and drain. It may be necessary to remove the outer leaves and wash and drain them again.
3. Using a sharp knife, slice the leeks crosswise, about 1/4 inch thick.
4. Combine sliced leeks and chopped onion.
5. Melt butter in a 5-quart Dutch oven or kettle.
6. Sauté leeks and onion over medium heat until they are soft and golden - about 5 minutes.
7. Stir occasionally with a wooden spoon; be careful they do not brown.
8. Add potatoes, salt, pepper and chicken broth of leek mixture.
Bring to boiling; reduce heat and simmer, covered, 45 minutes or until potatoes are soft, almost mushy. Remove from heat.
9. Put potato-leek mixture into blender container, 2 cups at a time and blend at low speed, until mixture is smooth. Puree should measure 5 cups in a small sauce pan.
10.Remove saucepan from heat.
11.Add hot milk to potato-leek mixture; mix well with wire whisk.
12.Refrigerate, covered, 6 hours or overnight.
13.Before serving, gradually add light cream; mix well.
14.Pour into 8 chilled soup cups; top with 1 tablespoon chives.
15.Surround with crushed ice.
Yield: 8 servings
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