Vichyssoise - cooking recipe

Ingredients

3/4 lb. leeks, well washed, halved lengthwise and thinly sliced
1 medium onion, chopped
2 Tbsp. butter
2 large potatoes, peeled and diced
3 c. chicken stock
salt to taste
2 c. light cream
dash of Tabasco sauce
1 c. plain yogurt
chopped chives

Preparation

Heat leeks and onion in butter in large skillet until transparent; do not brown.
Add potatoes, stock and salt; simmer until potatoes are tender, about 30 minutes.
Pour into blender; puree.
Stir in cream and Tabasco.
Strain through sieve (this is optional; I do not strain); chill.
Just before serving, stir in yogurt; re-adjust seasoning.
Serve very cold; garnish with chives.
Serves 6.