medium leeks, white portion only, halved and cleaned well
1
tsp.
vegetable oil
1/4
tsp.
white pepper
1
cup
whipping cream
Chopped chives (optional)
Directions
Preheat grill to medium. Place potatoes and onion in single layer in foil pan or heavy-duty foil packet. Add 1/4 cup broth. Cover or seal securely, allowing room for expansion. Grill covered 10 to 15 minutes or until potato mixture is tender, turning occasionally.
Meanwhile, brush leeks with oil and grill covered 5 to 10 minutes or until tender, turning once or twice. Remove potato mixture and leeks; cut leeks into 1-inch pieces.
Place potato mixture, leeks and pepper in food processor. With processor running, slowly add remaining 2 cups broth to purée. Blend in cream. Salt to taste, if desired. Stir in chives, if desired. Garnish with grilled leeks cut into thin strips. Serve hot or cold.
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