Vichysoisse

Ingredients

• 2 leeks, chopped
• 1 onion, chopped
• 2 tbsp butter
• ¾ cup thinly sliced potatoes
• 2 1/3 cups chicken stock
• salt to taste
• ground black pepper to taste
• 1 1/8 cups heavy whipping cream

Method

1. Sauté the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
2. Add potatoes and stock to the saucepan. Salt and pepper to taste.
3. Bring to a boil, and simmer gently for 30 minutes.
4. Puree in a blender or food processor until very smooth.
5. Cool.
6. Gently stir in the cream before serving.