Vichyssoise - cooking recipe

Ingredients

4 leeks (white part only), sliced
1/4 c. onion, chopped
1/4 c. butter
5 baking potatoes
1 carrot, diced
1 qt. chicken stock
1 tsp. salt
3 c. cream
2 c. milk

Preparation

Saute leeks and onion in butter until yellow.
Add potatoes, carrot, chicken stock and salt.
Bring to a rapid boil; cover, reduce heat and simmer until potatoes and carrots are soft.
Mash and rub through a fine sieve.
Return to heat and add milk. Season to taste and cool.
Add cream and chill thoroughly.
Serve with a sprinkling of finely chopped chives.