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6 tablespoons butter
Melt the butter and sauté the leeks and onions until transparent and set aside.
Cook the potatoes in the stock until tender, about 30 to 40 minutes. Remove the potatoes and pass them through a food mill or mash very well by hand and return the mashed potatoes to the stock and mix well to combine. (Don't use the processor).
Place the sautéed leek and onions mixture in an electric blender, blend and add to the stock also. Add the milk and cream or half and half. Add 2 cups of the whipping cream. Heat to boiling but do not allow to boil. Add salt and refrigerate overnight.
The next day, add the remaining 2 cups whipping cream, half of the chives and mix to combine. Return to the refrigerator. Serve chilled with a spoonful of the remaining chives on each serving.
Poster's Notes:
Don't skimp on the whipped cream. It makes the recipe.
Don't eliminate the refrigeration so as to be able to achieve the correct flavor.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
4 leeks, white part only, cleaned well and sliced in thin rounds
1 onion, quartered and sliced thinly
8 medium potatoes, peeled and quartered
8 cups strong pareve stock
1-1/2 cups milk
1-1/2 cups coffee cream
4 cups whipping cream, divided
1/2 cup chopped chives, divided
Instead of the milk and cream, you can use 3 cups of half and half.