Vichyssoise

Ingredients

• 34 lb leeks well washed halved lengthwise and thinly sliced
• 1 medium onion chopped
• 2 Tbsp butter
• 2 large potatoes peeled and diced
• 3 c chicken stock
• salt to taste
• 2 c light cream
• dash of Tabasco sauce
• 1 c plain yogurt
• chopped chives

Directions

1. Heat leeks and onion in butter in large skillet until transparent do not brown
2. Add potatoes stock and salt simmer until potatoes are tender about 30 minutes
3. Pour into blender puree
4. Stir in cream and Tabasco
5. Strain through sieve this is optional I do not strain chill
6. Just before serving stir in yogurt re-adjust seasoning
7. Serve very cold garnish with chives
8. Serves 6