Ingredients
2 large leeks
1 medium onion
3 Table spoons butter
3 medium potatoes
3 cups chicken stock
1 cup half & half
salt
pepper
chives to taste
1 Table spoon sherry (optional)
Preparation
Mise en place: Trim, split, and rinse leeks. Chops into thin, cross grain cuts Finely chop onion wash and cut potatoes into 1/2 inch cubes
Cook: In stock pot, cook leeks in butter with onions until tender (about 3 - 5 minutes) Add potatoes and chicken stock and bring to boil After boil, reduce heat to simmer until tender. Using electric mixer, or transfer to blender and puree. Add 1/2 & 1/2 and Sherry, and salt, pepper to taste Garnish with chives and serve hot
