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Jamie Stolper

Although traditionally served cold, this dairy soup is equally delicious hot. An elegant first course or satisfying light meal, it is surprisingly easy to make and keeps in the refrigerator for a few days.

1 cup sliced leeks, white part only (2-3 large leeks)
3 tablespoons butter
3 cups sliced, peeled potatoes
2 cups pareve chicken-flavored bouillon (2 teaspoons bouillon powder mixed with 2 cups water)
1/4 teaspoon salt
dash white or black pepper
1 1/2 cups whole milk
1. In a medium pot, sauté the leeks in butter until soft, but not brown. 

2. Add potato slices, bouillon, salt, and pepper.

3. Bring to a boil, reduce heat, cover pot, and simmer until potatoes are very soft (some will be falling apart), about 25 to 30 minutes.

4. Cool up to an hour (not necessary, but only to make handling easier during the next step).

5. Place the potato and leek mixture in a blender or food processor.
Process until completely smooth.

6. Pour back into the pan and stir in milk and cream.

7. Taste and add more salt and pepper if desired.

8. Cover and chill well before serving, or heat to just below boiling and serve hot. Garnish the vichyssoise with freshly snipped chives. 
Makes 6-8 servings.



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