Potage Parisienne, From "La Tour" Restaurant

Directions

1. 1

   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

2. 2

   I use it as is or as a base for Clam Chowder, Corn Chowder, or any soup that calls for a cream base

3. 3

   Saute onions in butter until transparent, add flour and mix well

4. 4

   Then add 3 cups chicken stock, stir well and simmer slowly

5. 5

   In a separate pot put the other 3 cups chicken stock, potatoes, leek and bring to a boil

6. 6

   Let simmer for 20 minutes

7. 7

   Then mix both pots, add the cream and check for seasoning {salt}

8. 8

   Top with parsley