Chilled Cream Vichyssoise Recipe

• 4 leeks, white part, finely sliced
• 1/4 c. finely minced onion
• 1/4 c. butter
• 5 med. sized potatoes (Idaho variety)
• 1 carrot
• 1 quart. chicken stock
• 1 teaspoon salt
• 2 c. lowfat milk
• 3 c. cream

1. Saute/fry leeks and onion in butter till yellow and soft.
2. Add in potatoes, carrot, chicken stock and salt.
3. Bring to a rapid boil, cover, reduce heat, and simmer till potatoes and carrot are soft.
4. Mash and rub through a fine strainer or possibly process in blender or possibly food processor.
5. Return to heat and add in the lowfat milk.
6. Season to taste and cold.
7. Add in cream and refrigeratethoroughly.
8. Serve in very cool c. with a sprinkling of finely minced chives.
9. Best served very cool.
10. For 8.

leeks, onion, butter, potatoes, carrot, chicken stock, salt, milk, cream

Taken from cookeatshare.com/recipes/chilled-cream-vichyssoise-54599 (may not work)