This is a thick, hearty, velvety smooth soup that really sticks to your ribs. I like it best served hot during cold weather, but it is also good served cold during hot weather. Serve it with a tossed green salad and hot, crusty bread and you have a satisfying meal.

• 3 medium-sized leeks, white part only, carefully washed and chopped
• 1 medium-sized yellow onion, diced
• 5 medium-sized potatoes, peeled and diced
• 8 cups poultry stock (home made is best)
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon white pepper (or to taste)

Directions: Add the diced leeks, onion and potatoes to the pot containing the stock. Cover and bring to a boil. Cook until the potatoes are soft, about 20 minutes. Using a blender, puree the soup until smooth (this will probably have to be done in several small batches). Return the soup to the stock pot, heat gently to rewarm. Stir in the salt. Add the pepper slowly, stirring and tasting, until it is right.

This soup keeps well in the refrigerator for several days.

Yield: 6 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu