Recipe: Vichyssoise

1/2 Cup Sliced Leeks or onions
1 Tb butter
1 1/2 Cups Sliced Peeled Potatoes.
1 Cup Chicken Broth
1/8 Tsp Salt
1 Dash White Pepper or pepper
3/4 Cup Milk
1/2 Cup Whipping Cream
Snipped Fresh Chives 

In a medium saucepan cook leeks or onions in butter till tender but not brown. Stir in potatoes, chicken broth, salt, and pepper. Bring to boil; reduce heat. Cover and simmer 20 to 25 minutes or till potatoes are tender. Cool Slightly. Lace potato mixture in a blender container or food processor bowl. Cover; blend or process till smooth. Pour into a bowl. Stir in milk and cream. If necessary, add additional milk to make desired consistency. Cover; chill well before serving. If you like, top with sniped chives.