Vichyssoise - (Potato & Leek Soup)

Ingredients:

2/3 cup leeks, thinly sliced, white portion only (Keep the green part for garnish)
1 small onion, sliced
2 tablespoons butter (Butter makes it better no margarine here)
2-1/2 cups potatoes (Yukon Gold or Red Skinned Potatoes work best), peeled, sliced thinly
2 cups chicken stock
1-1/2 cups milk
1 cup double cream
Salt and Pepper to taste
Snipped fresh chives or parsley for garnish

Method:

In a saucepan over medium - high heat sauté leeks and onion in butter until tender but not brown. Add potatoes and chicken stock; bring to a boil, cover, reduce heat and simmer for 35 minutes.

Puree the soup mixture in a food processor; return to the saucepan. Add milk and cream mixing well, add salt if needed. Cover and refrigerate.

Serve vichyssoise potato leek soup @ room temprature . Garnish with chives, parsley or even the sliced green of the leek.

Makes 6 to 8 servings.