Vichyssoise (that's leek/potato soup)

The potatoes are finally ready for harvest and so are the leeks. That can only mean one thing – vichyssoise for dinner! Or leek potato soup for those of us who can’t spell, let alone pronounce the French (I think) word. Anyway, here’s how I make it, but as long as you have some mixture of the ingredients below you can’t go wrong.

Vichyssoise

3 Tbs. butter
2 leeks, white parts only
2 onions
3 potatoes
3 cups chicken or vegetable stock
salt and pepper
1 cup cream
Chives and yogurt (optional)

1. Rinse and cut leeks and onions into chunks
2. Saute in butter until translucent
3. Chop potatoes and add to pan, cook for a couple of minutes
4. Add stock (enough to cover)
5. Bring to boil and then simmer until potatoes are tender (about 15-20 minutes)
6. Let cool and then add cream and blend together
7. Enjoy warm, hot, or cold. Add a garnish of chives and a dollop of yogurt.