Categories: Soups/stews, Ethnic 
      Yield: 8 servings 
  
      4    Leeks, washed & coarsely cho        2 ts Salt 
           -ped                                2 c  Milk 
      1    Onion, chopped                      2 c  Half&half 
      1 tb Unsalted butter                     1 c  Heavy cream 
      2 lg Russet potatoes, peeled & di             White pepper to taste 
           -ed, held in ice water                   Fresh chives, thinly sliced 
  
  In a kettle, cook leeks and onion in the butter over low heat, stirring 
  occasionally, until they are softened.  Add the potatoes with the water and 
  the salt.  Simmer the mixture, covered, for 30-40 minutes, or until the 
  potatoes are soft.  Add milk and h&h and bring the mixture just to a boil, 
  stirring. In a food processor, puree the mixture in batches, and strain it 
  through a very fine sieve into a bowl.  Stir the cream and white pepper 
  into the soup and chill, covered, until it is very cold. Garnish with 
  chives and serve cold.  Makes about 11 cups. A Gourmet Mag. favorite, 1954, 
  by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet 
  contributor. He invented vichyssoise.