Potato and Leek Soup Vichyssoise

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Ingredients:
3 medium leeks, white part only, minced
1 medium onion, chopped
2 Tbs. butter
4 medium potatoes, peeled and diced
4 cups chicken broth
1 to 2 cups heavy cream
Salt and white pepper
Chopped chives for garnish

Preparation:
Place butter, leeks and onion in stockpot. Sauté until onions are soft. Add potatoes and broth. Simmer the vegetables, covered, 15 minutes or until tender. Using a stick blender, purée soup. Stir in cream and adjust seasonings. Garnish with chopped chives.

Serving Suggestion:
This soup may be served hot or very cold. I like to serve it hot when it’s fresh then cold leftover.