Cook The Book: Vichyssoise

• 2 tablespoons butter or margarine
• 1 1/2 cups sliced leeks (white and green parts)
• 3 cups vegetable broth (homemade or store-bought)
• 2 cups peeled potatoes, cut into 1-inch cubes
• 1/2 cup half-and-half
• 1/8 teaspoon ground white pepper
• Snipped fresh chives, for garnish

1. In a 2-quart saucepan, melt the butter or margarine over medium-high heat. Add the leeks; cook, stirring, until softened, about 1 minute.
2. Add the broth and bring to a boil. Add the potatoes; reduce heat and simmer, uncovered, 25 minutes or until the potatoes are tender.
3. Place half of the soup in a blender or food processor. Cover and puree until smooth. Repeat with remaining soup. Add half-and-half and pepper. Chill.
4. Serve garnished with fresh chives.
5. Potato-Leek Soup: Serve warm, reheating if necessary after adding the half-and-half.
6. Omit the half-and-half; substitute either unsweetened soy milk or additional broth.

butter, leeks, vegetable broth, potatoes, ground white pepper, fresh chives

Taken from www.seriouseats.com/recipes/2009/08/vichyssoise-soup-recipe.html (may not work)