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Chilled Leek and Potato Soup - Vichyssoise
4 c Sliced leeks; white part only
4 c Diced potatoes (old or baking potatoes recommended)
6 c Water (up to 7)
1 1/2 ts Salt or to taste (up to 2)
1/2 c Or more sour cream, heavy cream, or creme fraiche (optional)
1 tb Minced fresh chives or parsley
Simmering the soup. Bring the leeks, potatoes, and water to the boil in 3D the saucepan. Salt lightly, cover partially, and simmer 20 to 30
minutes, o 3D r until the vegetables are tender. Puree the soup if you
wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To 3D p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly.
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