Vichyssoise (Potato Leek Soup) - cooking recipe

Ingredients

3 cups leeks, thinly sliced, discard the tough dark green section
2 cups onions, thinly sliced
2 tablespoons butter
2 (10 ounce) cans condensed chicken broth
1 (10 ounce) can water
6 potatoes, peeled and cubed
2 cups half-and-half cream
salt and pepper

Preparation

In a large pot, saute leeks and onions in butter until soft.
Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
Heat on medium/low for 1-1/2 hours.