Vichyssoise Soup I

Ingredients

2 leeks, white parts only, sliced

1 cup onion, chopped

2 tablespoons butter, unsalted

¾ cup potatoes, cubed

2 1/3 cups chicken stock (see our chicken stock recipe)

salt and freshly ground black pepper to taste

1 1/8 cups heavy whipping cream

Handful of snipped chives for garnish

1. In a Dutch oven, sauté the chopped leeks and the chopped onion in butter until translucent and don’t let them brown.

2. Add potatoes and stock to the Dutch oven. Salt and freshly ground pepper to taste. Don’t overcook the potatoes. Bring to boil, and simmer for half an hour.

3. Puree in blender or food processor until smooth. Cool. Stir in the cream before serving. Garnish with snipped chives.

Serves approx 5