Potato and Leek Soup

Ingredients (Serves 2-3)

1          Leek
2-3       Large Potatoes
            Chicken Stock
            Whipping Cream
            Milk
            White Wine
            Chopped Chives

Boil the potatoes so that they are cooked. You can peel them either before or after boiling them. Completely slice the leek (1-5mm, 1/16-1/8 in.) thickness. Fry the leek in a bit of olive oil with a pinch of salt and pepper. When the leek as cooked to the limp stage add enough white wine to deglaze the pan and set it aside. Break the potatoes into manageable chunks and together with the leeks put into a food processor. Process until all the potato lumps are gone, add a little whipping cream to help with the processing. Be careful not to overheat or the whipping cream will curdle. Put the processed potatoes and leeks into a soup pot and add enough milk to form a thick soup. Bring the soup up to heat and slowly add chicken stock both to taste and desired soup consistency. Garnish the soup just before serving with some chopped chives.