VichyssoiseVichyssoise
(French potato-leek soup)
 

    6 tablespoons unsalted butter 
    8 large leeks, white part only, well rinsed and finely chopped 
    1 large onion, finely sliced 
    8 medium potatoes, peeled and thinly sliced 
    3 pints chicken stock 
    3 cups milk 
    Salt to taste 
    White pepper to taste 
    3 cups cream 
    1/2 cup chopped chives 
  Saute leeks and onions in butter until soft and slightly colored. Add potatoes 
  and stock and simmer for 45 minutes, or until potatoes are soft. Cool 
  slightly, then process in a blender or food processor until pureed. Add milk 
  and season.
  Cool and refrigerate, overnight if possible. When ready to serve, stir in 
  cream and sprinkle with chives.



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