Chilled Leek and Potato Soup - Vichyssoise

Ready in 1 hour

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4 c Sliced leeks; white part
1 tb Minced fresh chives or
1/2 c Or more sour cream, heavy
1 1/2 ts Salt or to taste (up to 2)
4 c Diced potatoes (old or
6 c Water (up to 7)

Original recipe makes 6 Servings



Simmering the soup. Bring the leeks, potatoes, and water to the boil in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To= p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly. Posted to MM-Recipes Digest by "John Weber" on Apr 18, 98

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