Vichyssoise - cooking recipe

Ingredients

2 medium leeks
2 medium potatoes
1 small onion
2 Tbsp. butter
2 c. chicken stock
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
2 c. half and half
1 c. whole milk
1 Tbsp. chopped chives

Preparation

Thoroughly rinse leeks to remove sand.
Trim green portion off leeks.
Starting 1/4 inch from root cut in quarters.
Dice onion and peel and dice potatoes.
Melt butter in saucepan and simmer leeks and onions until limp.
Add stock and potatoes.
Add salt, pepper and garlic powder and simmer until potatoes are tender. Pass through food mill.
Return to saucepan.
Add half and half and milk.
Heat almost to the boiling point.
Stir often.