vichyssoise

INGREDIENTS:
2 leeks chopped
1 onion chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock (i use vegetable stock)
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

DIRECTIONS:
saute the chopped leeks and the chopped onion in butter or margarine until soft (i always use butter) for about 8 minutes. do NOT let them brown.
add potatoes and chicken (or vegetable stock) to the pot. salt and pepper to taste. bring to the boil, and simmer gently for 30 minutes.
puree in a blender or food processor until very smooth. cool completly. gently stir in the cream before serving.

this is traditionally a cold soup, but in the winter i leave it hot and stir in the cream right before serving. it is REALLY good.