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Vichyssoise (Leek And Potato Soup)

martha
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This soup is traditionally eaten chilled, but my family just can't "do" cold soup.... so we eat it hot and everybody loves it.

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• Servings: 4 or 5
• 3 leeks (about 1 lb)
• ½ cup chopped onion
• 3 large peeled & cubed potatoes
• ½ tsp teaspoon salt
• a dash of white pepper
• 2 (14 oz) cans of chicken broth
• 2 cups milk
• 2 tablespoons of butter

Trim leeks, wash well & slice 1/4 inch thick.

Melt butter in large saucepan & saute leeks & onions until soft. Do not brown.

Add all ingredients except milk & simmer until potatoes are soft & mushy.

Drain thru colander, reserving all liquid.

With blender or mixer, puree potato mixture until smooth.

Reassemble liquid & potato mixture. Add milk and heat thru before serving.