Title: Leek & baked potatoe vichyssoise w/ red cavia
 Categories: Soups, Vegetables
      Yield: 6 -8
 
      2 lb Large baking potatoes
      6 c  Vegetable broth
      6 lg Leeks(about 2-1/2-3#) white
           Parts only
    1/2 ts Fresh ground white pepper
      1 c  Non-fat yogurt or evaporated
           Skim milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
    Preheat oven to 400deg.  Bake potatoes on the floor of the oven,
  turning once, for 1 hour or until they are soft when pressed. Cut the
  cooked potatoes in half and scoop out the flesh.
    Cut leeks in half lengthwise, wash throughly to get out all sand
  and grit and chop coarsely.
    In a large saucepan, bring the broth to a boil over moderately high
  heat. Add the chopped leeks and white pepper, reduce heat and simmer
  the leeks, covered for 30 minutes or until they are very tender.
    Add the potato flesh to the leeks and puree the mixture in batches
  in a food processor until very smooth. Transfer the puree to a mixing
  bowl, add salt if desired and chill covered for at least 2 hours or
  up to 24 hours.
    Whisk in the yogurt or milk and chill again for 30 minutes if
  necessary.
    Ladle the soup into bowls and top each serving with
  1-1/2-2teaspoons of red caviar and sprinkle with chives.
    Serve in chilled bowls.