Vichyssoise(Cold Potato Soup) - cooking recipe

Ingredients

4 leeks (white part only) or 4 green onions
4 Tbsp. butter
1 medium onion
5 medium Idaho potatoes (6 c. raw)
3 cans Swanson chicken broth
1 tsp. salt
1/8 tsp. white pepper
2 c. milk
2 c. heavy cream

Preparation

Saute onions in butter until limp and clear.
Add potatoes, chicken broth, salt and pepper.
Cook until tender.
Blend in blender.
Cool.
Add milk and cream.
Chill overnight.
If it becomes too thick, add more milk and serve.
Garnish with chopped parsley or green onion tops.
Serves 8.