Easy Vichyssoise
4 medium leeks, cleaned and sliced
1 tablespoons of butter or margarine
4 medium potatoes, about 1 1/2 pounds, peeled and diced
1 quart of water
4 chicken flavored bouillon cubes
1/4 teaspoon of pepper
1 cup of whipping cream
Chopped fresh chives
Sauté leek in butter in a small Dutch oven 10 minutes or until
tender. Add potatoes, water, bouillon cubes and pepper; bring to a
boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally.
Process 2 cups mixture in container of an electric blender until smooth;
repeat procedure with remaining mixture.
Return pureed mixture to Dutch oven, add whipping cream, stirring well.
Cook over low heat, stirring constantly, until thoroughly heated.
Ladle into individual serving bowls; garnish each serving with chopped
chives. serves warm. Yield: about 8 cups
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