Recipe - Leek And Potato Soup (Vichyssoise)

5 cup Potatoes; peeled/ minced
3 Stalks leek; cut or sliced up
2 qt Chicken stock
1 tablespoon Salt
Pepper to taste
1 cup Heavy cream
4 tablespoon Butter
4 tablespoon Parsley
4 tablespoon Chives

VICHYSSOISE
1 cup Heavy cream (additional)
1 teaspoon Salt (additional)

Cook potatoes, leek, chicken stock, salt and pepper until the leeks and
potatoes are tender (about 1 hour). Cool soup slightly; put through a food
mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup
heavy cream, butter, parsley and chives. Serve from a soup tureen. For
Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in
chilled cream soup bowls and top with additional chives.

Recipe by: Mary Spero

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 4 No, v 1997