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This will be one of your favorite soup recipes. So smooth and creamy! This recipe was adapted from Better Homes and Gardens New Cookbook.    

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Vichyssoise (Leek Soup)

2 leeks
1/2 small onion, sliced
1 tablespoon butter
3 small (2 1/2 cups) potatoes, peeled and sliced
2 cups vegetable or chicken broth
1 1/2 cups milk
1 cup heavy cream
Salt to taste
Snipped chives for garnish

Cut and clean leeks: You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice of thee fibrous green tops, leaving only the white-to-light green stalk. Discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).

Trim and clean leeks (see box on right); thinly slice the white portion.

In a large soup pot over medium heat, saute the onions and butter until tender. Stir in potatoes, vegetable or chicken broth, and salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

Return mixture to soup pot. Stir in milk and cream; cook over low heat, another 10 minutes. Season to taste with salt. NOTE: Thin to desired consistency with the milk. Remove from heat and serve in soup bowls; garnish with chives. This soup can be served either hot or cold.