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Ingredients

• Servings: 10-12
• 4 Cups leeks, green tops discarded, split lengthwise, washed well, and chopped coarse
• 1/2 cup Medium White onion, chopped
• 2 Tb Extra Virgin Olive oil
• 4 1/2 cups russet potatoes, peeled, diced and reserved in
• 1/2 cups water
• 1/2 cups White Wine
• 4 Cups of Chicken or Vegetable Stock
• (This keeps them from browning)
• 2 teaspoons Kosher salt
• 2 cups WHOLE milk
• 1 1/2 cups Half-and-Half
• 1 1/2 cup Heavy Cream
• white pepper to taste
• thinly sliced fresh chives for garnish
• Sour Cream or Creme Fraiche for garnish
• optional - Caviar (Wasabi, Red or Black Lumpfish; I don't recommend Salmon)

Description

This Recipe Makes About 14 Cups, Serving 10 To 12.

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