Mccall's Cooking School Vichyssoise

• 1 lb leek
• 12 cup chopped onion
• 14 cup butter or 14 cup margarine
• 1 lb potato (3 medium, I use baking potatoes)
• 12 teaspoon salt
• 1 dash white pepper
• 2 (13 3/4 ounce) cansclear chicken broth
• 2 cups milk
• 1 cup light cream, chilled
• 12 cup snipped chives (to garnish) (optional)

1. Trim the leeks.
2. Cut off roots and tips and most of the dark green.
3. Wash leeks thoroughly by cutting in half lengthwise and letting the water flow through the layers.
4. Drain.
5. Slice the leeks crosswise, into 1/4 inch slices.
6. You should have about 2 cups.
7. Combine the chopped onion with the leeks.
8. Melt butter or margarine in a 5-quart Dutch oven.
9. Saute leeks and onions but do not brown because this will discolor the soup.
10. It should be a nice creamy white.
11. Peel the potatoes and cut into 1/2-inch cubes.
12. You should have about 2 cups.
13. Add potatoes, salt, pepper and chicken broth to the leek mixture.
14. Bring to a boil, reduce heat and simmer, covered, 45 minutes.
15. The potatoes should be almost mushy.
16. Remove from heat.
17. Put the potato-leek mixture into blender container, 2 cups or so at a time.
18. Blend at low speed, until mixture is smooth.
19. You should have about 5 cups of puree.
20. In a small saucepan, heat milk until bubbles form around edge of pan.
21. Remove saucepan from heat.
22. Add the hot milk to the potato-leek mixture and mix well with a wire whisk.
23. Refrigerate, covered, 6 hours or overnight.
24. Before serving, gradually add light cream; mix well.
25. Pour into 8 chilled soup cups; top with 1 tablespoon snipped chives.
26. Surround with crushed ice.

leek, onion, butter, potato, salt, white pepper, chicken broth, milk, light cream, chives

Taken from www.food.com/recipe/mccalls-cooking-school-vichyssoise-132828 (may not work)