Vichyssoise-Potato Leek Soup - cooking recipe

Ingredients

4 c. leeks, cut up (white only)
1 stalk celery, chopped
1 onion, chopped
9 potatoes, peeled and sliced
1 stick butter
7 c. chicken broth
few sprigs parsley

Preparation

Saute leeks, onion and celery in butter.
Add chicken broth, potatoes and parsley.
Bring to a boil and simmer until potatoes are soft (about an hour).
Add salt and pepper to taste and a few drops of Worcestershire.
Put soup through processor.
Before serving, heat through.
Add about 1/2 cup cream or milk.
Sprinkle chives on top.