This is my favorite soup. It has an incredibly delicate flavor that is amazing for such a heavy cream soup. Sprinkle it with fresh ground pepper before serving.

Rick Carlton

15 min. preparation, 1 hr. cooking/reheating, for 4 (must cool, puree, and reheat to serve)

4 cups water 2 chicken bouillon cubes (or 2 tsp granules) 2 leeks 4 medium potatoes 1 tbsp oil (olive or sesame) 1/2 tsp tarragon 1/4 tsp black pepper

1. boil water in large pot with bouillon

2. split leeks in half, wash in running water, and chop white part into 1/4" pieces

3. dice potatoes into 1/4" squares

4. saute leeks in oil 4-5 min.

5. add all ingredients to pot and simmer for 20 min. or until potatoes are tender

6. allow soup to cool, puree in blender, and reheat to serve

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net