VICHYSSOISE

By 12_34

Ingredients

• 2-3 leeks, washed and sliced (1 1/2 c.)
• 3 TBSP. butter
• 2 potatoes, peeled and sliced (1 1/2 c.)
• 3 1/2 c. chicken stock or broth
• 1/2 tsp. white pepper
• salt to taste
• 3/4 c. heavy cream
• 1/2 tsp. fresh chopped chives

Preparation

Step 1

Cut tops off leeks, using only white and pale green parts. Melt butter in lg. pot and add leeks. Simmer 5 min. until leeks wilt. Add potatoes, stock, pepper, and salt; bring to a boil. Reduce heat, cover, and simmer for about 35 mintues. Uncover and cook 10 more minutes to reduce liquid to about 3 cups. Place in blender or food processor to liquefy. Strain and add cream. Taste for seasoning and refrigerate. If too thick, dilute with milk. Serve chilled; garnish with chives.