- 4
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Ingredients
- 12 ounces Unsalted Butter
- 15 pounds Chef Potatoes (washed, peeled, and chopped)
- 15 pounds Leeks (washed, greens removed, and chopped)
- 5 ea White Onions (chopped)
- 3 cans Chicken Broth
- 5 cups Milk
- 1 1/2 quarts Half and Half
- Salt and White Pepper
Preparation
Step 1
Sweat the Onions and Leeks in the Butter until translucent. Add the Potatoes and Chicken Broth and cook until very soft. Puree and season with the Salt and White Pepper. Chill. Finish with the Milk and Half and Half until right consistency. Serve cold with a Chive garnish