Creme Vichyssoise Glace - cooking recipe

Ingredients

2 large potatoes
8 oz. white part of leeks
3 c. chicken stock
1 tsp. seasoned salt
1/4 c. sour cream
1/2 c. light cream
2 drops Tabasco sauce
1/4 tsp. Worcestershire sauce

Preparation

Peel and wash potatoes.
Wash leeks.
Put potatoes and leeks in a quart saucepan with chicken stock.
Bring to a boil.
Boil 20 minutes.
Add 1 teaspoon seasoned salt and let mixture cool. After it's cool, put in blender.
Add sour cream, Tabasco sauce and Worcestershire sauce; blend.
Serve soup in cups, garnished with 1/4 teaspoon sour cream and chopped chives.