1 med. bunch leeks
3 tbsp. butter
4 1/2 c. chicken broth
4 med. raw potatoes, minced
Salt and pepper
3 c. light cream
Chopped chives

Discard green stalks, wash leeks well and chop. Melt butter in large pot and saute leeks until tender. Add chicken broth, potatoes, salt and pepper. Cover and simmer 1 hour.

Strain through sieve or blend well in blender until smooth. Cool. Whip in cream and garnish with chives.

Vichyssoise may be served hot by omitting cream and substituting chicken broth. Garnish with buttered, toasted French bread cubes.