Ingredients:
1 lb potatoes, peeled and diced
5 leeks, cut into small pieces ( white part only)
1 onions, cut into small pieces
1/4-1/2 cup butter
2 quarts low sodium vegetable broth
1/2 cup heavy cream
2 teaspoons chopped chives
salt and pepper
Directions:
Heat butter in dutch oven or heavy deep pan.
Saute the leeks and onion-cook gently, stirring frequently until golden.
Add broth and potatoes.
Boil gently, uncovered for 30-45 minutes.
Let cool and run through a processor until smooth.
You may need to do this in two batches.
Put mixture in large bowl and refrigerate.
Chill for about 20 minutes.
When cold stir in cream, chives salt and pepper.
If too thick add some milk.
Consistency should be somewhat thinner than pan cake batter.
Serve cold.
Servings: 6
Time preparation: 40 min.
Time total: 160 min.