Vichyssoise

A great summer appetizer or main meal served with toasted garlic bread.

Serves 4-5

2 leeks, chopped

1 onion, chopped

2 tablespoons unsalted butter

¾ cup potatoes, thinly sliced

2 1/3 cups chicken stock

Salt and pepper, to taste

1 ¼ cup heavy cream

Gently sauté the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown…

Add potatoes and stock to saucepan. Salt and pepper to taste. [Easy does it!] Bring them to a boil and simmer gently for 30 minutes.

Puree in a blender until very smooth. Cool. Gently stir in cream before serving.

Serve cold.