Ingredients

2/3 cup leeks, thinly sliced, white portion only

1 small onion, sliced

2 tablespoons butter

2-1/2 cups potatoes, peeled, sliced thinly

2 cups chicken broth

1-1/2 cups milk

1 cup heavy cream

Salt, to taste

Snipped fresh chives or parsley for garnish

Preparation

  1. In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown.

  2. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes.

  3. Puree the soup mixture in a food processor; return to the saucepan.

  4. Add milk and cream mixing well, add salt if needed. Cover and refrigerate.

  5. Serve vichyssoise potato leek soup hot or cold. Garnish with chives or parsley.