Vichyssoise ( potato and leek soup)

Serves 6

1 tbs. butter and ¼ c. water
4 large leeks, white parts only, chopped
1 tbs. garlic
2 ½ c. vegetable stock
2 potatoes, peeled, and sliced
½ c. milk or cream
Salt
Pepper
Chives, sliced, for garnish

In medium pot, add butter and water and cook for about 20 minutes. Do not allow leeks to become brown. Stir in potatoes, garlic, and vegetable stock. Bring to a boil, reduce heat and simmer until potatoes are tender for about 30 minutes. Puree until smooth and add milk or cream. Season with salt and pepper. Garnish with chopped chives. Should be eaten in room temperature.