It was more like potato-leek soup. Served hot, with chunks of potatoes. It came out a little thin, but it tasted very good!
I combined several recipes that I had read through.
6 large potatoes, peeled and diced
2 large leeks, whites only, sliced thin
1 med onion, sliced thin
1/4 c butter
3 c chicken broth (I used 5 - too much)
2 c milk, scalded (I used 3)
2 c heavy cream, scalded
salt and pepper
fresh chopped parsley
Saute the onions in the butter until translucent. Add the potatoes and broth. Bring to a boil, then simmer for 15 minutes. Meanwhile, scald milk and cream. Place both in a saucepan, and heat to about 180°. Don’t boil! Take the potatoes off the heat, and stir in the cream. Salt and pepper to taste. Add chopped parsley right before serving.
I’m hoping these proportions will make it a bit thicker.
Ideas?