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YIELDS:

INGREDIENTS:

• 2 tbsp Butter
• 2 cups Leeks- Diced and Cleaned
• 1 cup Onion- Diced
• 1 cup Potatoes- Diced
• ½ cup Celery- Diced
• 3 cups Chicken Stock
• 1 ea Bay Leaf
• 1 ½ cups Heavy Cream
• 2 tbsp Thinly Sliced Chives

PROCEDURE:

1. In a 4 qt pot, heat the butter and lightly cook the leeks and onions for 3 - 4 minutes.
2. Add in the potatoes, celery, stock and bay leaf and simmer for 30 minutes covered.
3. Stir occasionally.
4. Chill and remove the bay leaf.
5. Puree the soup until very smooth and add in heavy cream.
6. Season the chilled vichyssoise with salt and white pepper to taste.
7. Portion and garnish with sliced chives.