Eunice Shriver’s Potato Soup

1 pound potatoes, peeled and diced (about 2 medium potatoes)
1 pound leeks, thinly sliced, or green onions (2 bunches of green onions)
4 tablespoons butter
2 quarts canned or homemade chicken stock
salt and pepper to taste
cream, butter or chives for garnish
freshly ground pepper

Saute the leeks in the butter lightly.  Add the stock and potatoes to the leeks with salt and pepper to taste.  Cook for about 40 minutes, or until he potatoes are tender.  Put the mixture through a food blender to puree.  Serve hot or cold.  Just before serving, stir into each serving a couple of teaspoons of cream, butter, or chives.  Sprinkle with pepper.  Makes 8 servings.

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