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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.



1 Tbsp             Bacon grease (or butter)

3 cups              Leeks, cleaned and sliced

1 /2 cup           Onion, diced

1 tsp                Garlic, minced

2 tsp                Salt

5 cups              Potatoes, peeled and diced

1 quart            Chicken broth

1                       Bay leaf

1 /2 tsp            White pepper

1 cup               Heavy cream

1 /2 cup           Sour cream

1                      Egg yolk

Fresh chopped chives for garnish


Melt bacon grease in a two-quart saucepot over medium heat. Add leeks, onion, garlic and salt. Cook until the vegetables become soft. Add potatoes, chicken broth and bay leaf. Cover pot and cook on a low simmer until potatoes become tender. Allow mixture to cool for 15 minutes. Combine whipping cream, sour cream, egg yolk and white pepper. Place the soup base in a blender and puree. Add cream mixture and blend until smooth. Chill completely before serving.

Yield: three quarts

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