Vichyssoise or Leek Potato Soup

This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness.

• Ready In: 50 mins
• Yields: 8 cups

Ingredients

• 3  medium  sized leeks, white part only
• 1  medium  sized onion
• 2  tablespoons butter
• 4  medium  sized potatoes
• 4  cups  chicken stock, homemade is best
• 1 -2  cup  cream
• 1⁄4 teaspoon mace
•  salt
•  white pepper
•  chopped watercress or  chives

Directions

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