Vichyssoise or Leek Potato Soup

1. 1

   Mince the leeks and onion.

2. 2

   Stir and saute them 3 minutes in 2 tablespoons butter.

3. 3

   Pare, and slice very fine the potatoes and add 4 cups stock.

4. 4

   Simmer the vegetables, covered, 15 minutes or until tender.

5. 5

   Put them through a very fine sieve food mill or blender.

6. 6

   Add the 1 to 2 cups cream, mace, salt and pepper to taste and garnish with chopped watercress or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.