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Potato-Leek Potage

November 17, 2009


4 cups peeled and sliced potatoes
3 cups leeks,  thinly sliced (white parts only)
1½ quarts water
1½ teaspoon salt
½ cup heavy cream
¼ teaspoon white pepper
1 teaspoon freeze-dried chives
¼ pound bacon, crisply cooked and curled


When preparing vegetables, be sure leeks are carefully washed and free of sand. Simmer vegetables, covered, in salted water 50 minutes – until very tender. Remove from heat and mash vegetables with a fork; slowly stir in cream. Add pepper and more salt, if needed. Garnish with chives and bacon curls.

Serves: 12

Preparation time: 1 ½hr

Approximate calories per serving: 100

Suggested Menu

Potato-Leek Potage
Broiled Lamb Chops
Herbed Wax Beans
Orange Chiffon Cake

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

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