Vichyssoise Soup II

Ingredients

3 cups potato, cubed

2 cups onion, chopped

2 cups chicken stock (see our Chicken Stock recipe)

Salt and freshly ground white pepper to taste

¼ teaspoon dried whole basil

1 (12-ounce) can evaporated milk

½ cup sour cream

Fresh chives, snipped with scissors

Combine first 6 ingredients in a Dutch oven. Bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are done. Blend in food processor or blender; add hot vegetable mixture. Process until smooth. Transfer pureed mixture to a large bowl; stir in milk. Cover and chill.

Serve with a dollop of sour cream if desired and snipped chives for garnish

Serves 4