Vichyssoise or Leek Potato Soup

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. 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.