Preparation:
Combine potatoes, leeks, water, slat, and pepper in a 5-quart pot. Cook over medium heat for 25 minutes or until vegetables are tender. Drain vegetables, reserving cooking liquid.
Assemble and attach fruit/vegetable strainer. Turn to speed 4 and strain potatoes and leeks. Combine strained mixture and reserved liquid; return to pot.
Add milk and heavy cream. Heat through, but do not boil. Refrigerate until well chilled. |
