Ingredients 5 each potatoes, sliced 4 each leeks, sliced 1 each onion, chopped 1 1/2 teaspoon salt 2 cup chicken stock 2 cup milk 1 cup heavy cream 1
chives, fresh, chopped
Directions: Combine all ingredients except last three in cooker. Cook on high 3 hours. Puree mixture in blender or food mill and return to cooker. Add milk and cream, stir well, and heat to boiling, about 1 hour on high. Chill. Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream. May be doubled for 6 quart cooker.