Vichyssoise III

Ingredients

1 tablespoon butter, unsalted

3 leeks, white part only, sliced

1 onion, chopped

5 potatoes, cubed

salt and freshly ground pepper to taste

a pinch dried thyme

½ teaspoon dried marjoram

1 bay leaf

5 cups chicken stock (see our Chicken Stock recipe)

¼ cup heavy whipping cream

Snipped chives for garnish

In a Dutch oven melt butter.  Add leeks and onion, cover and cook until tender, about 8 minutes.  Add, salt and pepper to taste.  Add thyme, marjoram, bay leaf and stir thoroughly.  Cover pot and keep cooking for 10 to 12 minutes, or until vegetables are done.  Add chicken stock, bring to boil and cook uncovered for about half an hour.   Puree soup in blender or food processor and chill.  Before serving add cream and garnish with snipped chives. 

Serves 4 to 6