*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Large baking potatoes
    6       c            Vegetable broth
    6       lg           Leeks (about 2-1/2-3#) white
                         Parts only
      1/2   ts           Fresh ground white pepper
    1       c            Non-fat yogurt or evaporated
                         Skim milk
      1/4   c            Red salmon roe caviar
      1/4   c            Snipped fresh chives
     Preheat oven to 400deg.  Bake potatoes on the floor
   of the oven, turning once, for 1 hour or until they
   are soft when pressed.  Cut the cooked potatoes in
   half and scoop out the flesh.
     Cut leeks in half lengthwise, wash throughly to get
   out all sand and grit and chop coarsely.
     In a large saucepan, bring the broth to a boil over
   moderately high heat. Add the chopped leeks and white
   pepper, reduce heat and simmer the leeks, covered for
   30 minutes or until they are very tender.
     Add the potato flesh to the leeks and puree the
   mixture in batches in a food processor until very
   smooth.  Transfer the puree to a mixing bowl, add salt
   if desired and chill covered for at least 2 hours or
   up to 24 hours.
     Whisk in the yogurt or milk and chill again for 30
   minutes if necessary.
     Ladle the soup into bowls and top each serving with
   1-1/2-2teaspoons of red caviar and sprinkle with
     Serve in chilled bowls.
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