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  • 2 cups peeled and diced potatoes 1 1/4 cups sliced carrots 1 leek (white part only), trimmed, washed and sliced 3 cups chicken stock 1 teaspoon salt 1 cup cream 1 1/2 teaspoons chives, chopped


Simmer potatoes carrots and leek in the chicken stock for 25 minutes or until tender. Puree the vegetables in a food mill or blender. Empty into bowl or pitcher and stir in salt and cream. Chill. Serve very coid in individual soup cups or bowls. Top with chopped chives.

Serves 4 to 6