Potage Parisienne, From "La Tour" Restaurant

2 c Potato -- raw diced

1/2 c Leek -- potatoes {yellow

part 1/2 c Flour

1 c Heavy cream -- { i use 1/2 cu

1 tb Onion -- finely chopped

2 tb Butter

1 t Parsley -- finely chopped

6 c Chicken stock

1 x Salt to taste

You have given me so many soup recipes, I thought you might like this one. I use it as is or as a base for Clam Chowder, Corn Chowder, or any soup that calls for a cream base. Saute onions in butter until transparent, add flour and mix well. Then add 3 cups chicken stock, stir well and simmer slowly. In a separate pot put the other 3 cups chicken stock, potatoes, leek and bring to a boil. Let simmer for 20 minutes. Then mix both pots, add the cream and check for seasoning {salt}. Top with parsley. Makes 6 servings. Nancy/Crockett CA/12:26 PM PDT FROM: NANCY JACKSON (BMWN78B)