Soups & Stews

​Les Kincaid's



Enjoy This Recipe Courtesy of Chef Les Kincaid 


3 tablespoons sweet butter
1 cup sliced leek whites
1 tablespoon all-purpose flour
3 cups peeled, diced Idaho potatoes
1 quart chicken stock
1 1/2 cups milk
1 cup heavy cream
Kosher salt and pepper
2 tablespoons chopped chives 

Melt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow cooling slightly.  Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives. 

Yield:  about 10 - 8-ounce portions​​