Ingredients
- 3 Leeks, white part only
- 1 medium onion, peeled and quartered
- 1/4 cup butter
- 3 medium potatoes, peeled
- 3 cups chicken stock
- salt and pepper
- 1/2 tsp thyme
- 1-1/2 cups whipping cream
Garnish
- 3 oz crumbled Roquefort or other blue cheese, 4 chopped green onions.
Directions
- Fit food processor bowl with slicing disk.
- Applying medium pressure to pusher, slice leeks and onions.
- Melt butter in stock pot and sweat leeks and onions.
- Cut potatoes to fit into feed tube and slice. Add to onions and leeks.
- Add stock, salt, pepper and thyme and cook covered about 30 minutes or until potatoes are tender.
- Meanwhile, cut green onions into 2" lengths.
- In work bowl still fitted with slicing disk, arrange onions vertically in feed tube. Make sure they are tightly packed. Slice and set aside.
- Refit work bowl with steel knife.
- Puree mixture in 3 or 4 batches, return to stock pot and stir in cream.
- Re-heat gently, but do not boil.
- Sprinkle a little cheese on top and garnish each bowl with chopped green onion.
