*  Exported from  MasterCook  *
                           Leek and Potato Soup
 Recipe By     : Trade Secrets from a 3 Star Chef  p 41
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         Idaho potatoes -- peeled and cut into
                          -- Med sized pieces
    3      medium        leeks, white only -- cut into rounds
    1      qts            water
    1 1/2  cubes         Chicken Base
                         Fresh ground pepper
    2      tablespoons   fresh minced chives
 Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot. 
 Bring to a boil, season with pepper, reduce heat and simmer until the
 potatoes and leeks are soft.  About 25 min.
 In a food processor puree the soup in batches and return it to the
 original pot.  Taste and adjust the seasoning.  Reheat very slowly, serve
 with fresh minced chives sprinkled on top.
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 NOTES : This is a classic base of most French Soups.
 Watercress:  Add 2 small bunches cleaned and stemmed and puree along with
 the leeks and potatoes
 Broccoli:  Add 2 cups cleaned florets and tenderest stems and puree with
 the other ingredients.
 Cream of Broccoli:  Do above then add heavy cream until the soup lightens
 in color.
 Asparagus:  Add several cut up stalks and puree with other ingredients.
 Experiment and have fun with this base or eat it alone.