*  Exported from  MasterCook  *

                          Leek and Potato Soup

Recipe By     : Trade Secrets from a 3 Star Chef  p 41
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         Idaho potatoes -- peeled and cut into
                         -- Med sized pieces
   3      medium        leeks, white only -- cut into rounds
   1      qts            water
   1 1/2  cubes         Chicken Base
                        Fresh ground pepper
   2      tablespoons   fresh minced chives

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot. 
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft.  About 25 min.
In a food processor puree the soup in batches and return it to the
original pot.  Taste and adjust the seasoning.  Reheat very slowly, serve
with fresh minced chives sprinkled on top.

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NOTES : This is a classic base of most French Soups.
Variations:
Watercress:  Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli:  Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli:  Do above then add heavy cream until the soup lightens
in color.
Asparagus:  Add several cut up stalks and puree with other ingredients.

Experiment and have fun with this base or eat it alone.