Vichyssoise Recipe

• 2 Leeks, chopped
• 1 Onion, chopped
• 2 tbsp Unsalted butter
• 3/4 Cup thinly sliced potatoes
• 2- 1/3 Cups chicken stock
• Salt to taste
• Ground black pepper to taste
• 1-1/8 Cups heavy whipping cream

• Gently put the chopped leeks and the chopped onion in butter or marinate until soft, about 8 minutes. Do not let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them.
• Bring to the boil, and simmer very gently for 30 minutes.
• Pour in a blender or food processor until very smooth. Cool.
• Gently stir in the cream before serving.
• Vichyssoise soup is ready.