French Vichyssoise or Leek Potato Soup

• 3 md. sized leeks; white part only
• 1 md. sized onion
• 2 tbsp. butter
• 4 md. sized potatoes
• 4 cups poultry stock, homemade is best
• 1 cup cream
• 1/4 tsp. mace
• Salt and white pepper
• Chopped watercress
• chives

1. Mince the leeks and onion.
2. Stir and saute them 3 minutes in 2 tablespoons butter.
3. Pare, and slice very fine the potatoes and add 4 cups stock.
4. Simmer the vegetables, covered, 15 minutes or until tender.
5. Put them through a very fine sieve food mill or blender.
6. Add the 1 to 2 cups cream, mace, salt and pepper to taste and the chopped watercress or chives.
7. Makes about 8 cups.

leeks, onion, butter, potatoes, poultry stock, cream, mace, salt, watercress, chives

Taken from www.foodgeeks.com/recipes/21381 (may not work)