Title: Chilled leek and potato soup - vichyssoise
 Categories: Soups
      Yield: 6 Servings
 
      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= the saucepan. Salt lightly, cover partially, and simmer 20 to 30
  minutes, o= 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= p each serving with a sprinkle of chives
  or parsley. NOTE: If you are not pureeing the soup, cut the
  vegetables rather neatly.