Vichyssoise

• 2 tablespoons butter
• 3 leeks, white part only, chopped
• 1 12 potatoes, peeled, and diced (about 3 1/2 cups)
• 2 12 cups vegetable stock or 2 12 cups chicken stock
• 1 12 cups Carnation Evaporated Milk (regular, 2% or fat-free)
• salt
• pepper
• fresh parsley or chives, chopped

1. In a large saucepan, melt butter over low heat.
2. Add leeks, cover and cook 10 minutes or until very soft (do not brown), stirring occasionally.
3. Add potatoes and stock.
4. Bring to a boil, then reduce to simmer.
5. Cover and cook for 20 minutes, or until potatoes are tender.
6. Remove from heat.
7. Puree soup with an immersion blender or in food processor.
8. Cool slightly, then stir in evaporated milk, salt and pepper.
9. Transfer to a non-metallic dish.
10. Cover and refrigerate until cold, about 6 hours or overnight.
11. Check seasoning.
12. Garnish with chopped parsley or chives.

butter, leeks, potatoes, vegetable stock, carnation, salt, pepper, parsley

Taken from www.food.com/recipe/vichyssoise-381425 (may not work)