Vichyssoise Soup Recipe

         6 leeks
         1/4 cup butter or margarine
         2 cups thinly-sliced potatoes
         4 cups chicken stock
         1 tablespoon salt
         1 cup heavy cream
         1/4 cup chopped chives

Remove the stem-ends and green tops of the leeks, leaving about two inches above the white portion, slice. Melt butter in a saucepan, add leeks and cook until they just begin to turn golden, about five minutes. Add the potatoes, chicken stock and salt. Cover and simmer until potatoes are tender, about 30 minutes.

Force the potato mixture through a fine sieve. Stir in the cream. Cool. Chill thoroughly, and serve in soup dishes. Sprinkle with chives. Serves six.

(Soups - Vichyssoise)