This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
- Contributed by Catsrecipes Y-Group
- 3 leeks washed and sliced
- 1½ pound potatoes peeled and diced
- 4 tablespoons butter
- 1¾ pints chicken stock
- 4 tablespoons cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
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