Vichyssoise

(or: potato and leek soup)

2 large Leeks
2 tbs Butter
1 lb Potatoes, peeled & thinly sliced
1 L chicken broth
1/2 c water
1 tsp salt
1/4 tsp white pepper
1 c milk
1/2 c heavy or whipping cream
1 bay leaf
1/4 tsp Nutmeg
Juice of 1 Orange


1. Cut off ends of Leeks, slice lengthwise and chop. Rinse in cold water and transfer to bowl.

2. In 4-qt saucepan, melt butter over med. heat. Add leeks and cook, stirring, 8-10 min. Add potatoes, broth, water, salt and pepper; heat to boiling over high heat; cover and simmer 30 min.

3. Spoon 1/2 the mixture into blender. Cover, with center part of cover removed to let out steam; puree till smooth. Pour puree into bowl. Repeat with remaining mixture.

4. Stir milk and cream into puree. Return soup to same saucepan - heat through over low heat (do not boil).