Vichyssoise

A light and refreshing soup for summer or fall. Can be served hot or cold. Made quickly and easily, yet looks elegant and tastes amazing.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 4  large potatoes
• 1 -2  quart  chicken stock
• 1 1⁄2 cups leeks
• 1⁄2 cup nonfat milk (or evaporated milk or sour cream for a thicker soup)
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  tablespoon chives

Directions

1. Begin simmering chicken stock.
2. Peel, and chop potatoes to about 1/2 inch in size. Add to stock and simmer.
3. Rinse leeks well. Slice thinly and add to stock after potatoes have cooked through.
4. Simmer for 7-10 minutes.
5. Puree in blender.
6. Add soup back into stockpot, and add milk, pepper, and salt.
7. Add chives as garnish.