Vichyssoise - cooking recipe

Ingredients

1 lb. leeks
1/2 c. chopped onion
1/4 c. butter or margarine
1 lb. (3 medium) potatoes, pared, cut into 1/2-inch cubes (2 c.)
1/2 tsp. salt
dash of white pepper
2 (13 3/4 oz.) size cans clear chicken broth
2 c. milk
1 c. light cream, chilled
1/2 c. snipped chives
crushed ice

Preparation

Trim leeks; cut off roots and tips and remove most of dark green (leave some of light green stems).
Wash thoroughly and drain.
(If leeks are very sandy, it may be necessary to remove outer leaves and wash and drain them again.)