Vichyssoise(Otherwise Known as Potato Leek Soup)

Chop the white part only of leeks.

Saute the leeks and onion in melted butter in 3-quart saucepan over medium heat until onion is tender, about 10 minutes. Stir in potatoes and chicken broth. Heat to boiling, reduce heat and simmer, uncovered, for 45 minutes. Remove from heat.

Cool slightly.

Put half the potato mixture in blender and blend at high speed until pureed.

Transfer to large bowl and repeat with remaining potato mixture. Stir in remaining ingredients.

Cover and chill.

Serve cold or heat gently and serve warm.