---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 8 servings
       1 lb Leeks white only
     1/4 lb Butter                    1/
       8 c  Chicken Stock or
       3 c  Milk
   IMPORTANT - Do not use baking potatoes. Use only thin
   skin white or Red Bliss.
     Mince leeks and onion finely. Saute leeks and onion
   in butter in a large soup pot until soft. Slice
   potatoes very thin. Add sliced potatoes and chicken
   stock to soup pot and cook over medium high heat until
   potatoes are fully cooked and soft. Approx. 30
   minutes. Let mixture cool
     Puree potatoe and broth mixture in a food processor
   or blender in batches until smooth. Return to soup pot
   add milk and cream and bring to a boil.  Serve and
     This recipe makes about 8 quarts of soup.  Don't
   worry though, this soup freezes exceptionally well.