Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Rich, cold, luscious potato soup. Make early in day and refrigerate


  • ¼ c. unsalted butter
  • 4 leeks, chopped
  • 1 onion, minced


  • Melt butter over low heat. Add leeks and onion; cook slowly until tender, but not brown.
  • Add chicken broth, parsley, celery, salt and pepper to taste, nutmeg, Worcestershire sauce and potatoes. Cook until potatoes are tender.
  • Put through fine sieve into china or glass bowl. Stir in heavy cream; chill. Serve cold, sprinkled lightly with chives.