Leek and Potato Vichyssoise Soup

• 2 tablespoons butter
• 2 leeks, sliced (white part only)
• 4 tablespoons minced onions
• 2 cups chicken broth
• 1 sprig parsley
• 1 medium thinly sliced potato
• 13 cup chopped celery
• 1 dash nutmeg
• salt and pepper, to taste
• 2 drops Worcestershire sauce
• 12 cup whipping cream

1. Melt butter in a large pot (i use large deep frying pan).
2. Add sliced leeks and minced onion.
3. Saute until soft but not brown.
4. Add everything else except whipping cream.
5. Cook until potato is tender.
6. Put in blender (i do it in 2 small batches).
7. Add more stock if necessary.
8. Reheat and add in cream.
9. stir and serve cold or hot.

butter, leeks, onions, chicken broth, parsley, potato, celery, nutmeg, salt, worcestershire sauce, whipping cream

Taken from www.food.com/recipe/leek-and-potato-vichyssoise-soup-110445 (may not work)