Vichyssoise

• 4 tablespoons butter
• 4 leeks
• 1 medium white onion, large dice
• 4 medium potatoes, large dice
• 2 (14 ounce) cans chicken broth
• 1 pint cream
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 dash nutmeg
• chives (optional)

1. Melt butter in large pan.
2. A 4 quart Dutch oven works well.
3. Quarter leeks and wash out any dirt, remove root, then chop evenly up to where they turn dark green, discard the rest.
4. Add leeks and onion to pan and sweat over medium low heat until soft, do not allow to brown.
5. Add potatoes and stir.
6. Add chicken broth, bring to a boil, then cover and reduce to a simmer for 30 to 40 minutes until everything is quite soft.
7. Puree the contents of the pan and return to pan over low heat.
8. Mix in cream and seasonings.
9. Remove from heat and serve, or chill for a least 4 hours before serving for a more traditional Vichyssoise experience.
10. Optional: slice or snip chives as a garnish for each bowl of soup.

butter, leeks, white onion, potatoes, chicken broth, cream, white pepper, salt, nutmeg, chives

Taken from www.food.com/recipe/vichyssoise-407796 (may not work)