Winter Vichyssoise

• 4 large leeks, chopped (white part only)
• 1 small onion, chopped
• 1/4 c. melted butter
• 2 large potatoes, peeled and drained
• 5 c. good chicken stock
• 1/4 tsp. white pepper
• salt to taste
• 1 c. light cream
• 2 oz. white wine
• chopped chives

1. In large heavy pot, cook leeks and onion in butter until soft, about 15 minutes (do not brown them).
2. Add potatoes and chicken stock.
3. Cook for 20 to 30 minutes, until potatoes are soft.
4. Add white pepper and salt to taste.
5. Blend in food processor or blender until very smooth or push through fine sieve.
6. Return to soup pot. Heat to boiling.
7. Add cream and wine.
8. Heat again, but do not boil. Taste and adjust seasoning.
9. Serve sprinkled generously with chives.
10. Serves 6 to 8.

leeks, onion, butter, potatoes, chicken, white pepper, salt, light cream, white wine, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751983 (may not work)