Vichyssoise Soup - cooking recipe

Ingredients

3 -5 tablespoons butter (or margarine)
3 leeks, cleaned and chopped (Important to remove the sand)
3 large potatoes, skin removed and cubed
5 cups chicken stock, heated (simmer 5 minutes if using bullion cubes or powder)
1 -2 garlic clove, chopped
1 large cucumber, skin and seed removed and cut into small pieces (add a little salt, toss and let stand for a while)
1 -2 stalk celery, cleaned and cut into small pieces
3/4 - 1 cup half-and-half cream (Substitute- Farm Fresh \"Original\" Brand Non-Dairy Creamer,Liquid)
1/2 cup instant mashed potatoes (or flour to thicken)
caraway seeds or curry powder
salt and white pepper
parsley or Mrs. Dash seasoning mix, as garnish
serve with sour cream

Preparation

Put potatoes in salted water and cook, until almost done.
Remove potatoes, mash and then add to chicken stock.
Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
Put potato stock through a strainer and remove any lumpy pieces.
In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
Add potato stock to leeks, stir and simmer for about 5 minutes.
Add Instant mashed potatoes and stir briefly.
Turn off heat and add half & half cream, stir, add salt & white pepper to taste.
Add Caraway Seeds and/or a pinch of Curry Powder.
Let cool and then add the cucumbers and celery- both should remain crunchy!
Put into a big glass jar/container and CHILL in refrigerator.
Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color.
Have available sour cream on the side!