INGREDIENTS:
1/2 cup butter
1 cup sliced onions
1 cup sliced leeks
4 cups chicken stock
3 cups leftover mashed potatoes
1 cup sliced sausage
Snipped chives for garnish
PREPARATION:
Heat the butter in a large heavy pot and sweat the onions and
leeks, covered, for about 20 minutes. Add the chicken stock and
bring to a boil. Simmer for 15 minutes. Add the potatoes and simmer
for 5 minutes. Puree the soup in small batches and return to saucepan
to keep warm. Add the sausage and heat through. Serve garnished
with snipped chives.
Yield: 4 servings