VICHYSSOISE

2 lbs. leeks

2 lbs. potatoes

6 to 8 cups Basic Chicken Broth

2 ½ cups milk

1 ¼ cups whipping cream

1 heaping teaspoon salt

1/8 teaspoon white pepper

Chopped chives

Trim the green tops from the leeks, then slice the bottoms thinly. Peel the potatoes and dice coarsely.

Place leeks and potatoes in a Dutch oven. Pour in enough chicken broth to cover. Bring to boil and simmer covered until vegetables are very tender, about 30 minutes.

Puree the potato mixture, a small amount at a time, in the blender.

Return to the Dutch oven and stir in the milk and cream. Season with salt and pepper, then heat, stirring constantly until just blended.

Chill until ready to serve. Sprinkle chopped chives over each serving. May be served hot, if desired.

Makes 6 to 8 servings.