Potato & Leek Soup (Vichyssoise)

Thank you Babara from Melbourne for for this traditional French winters dish:

Ingredients

4 Leeks
1 Cup Cream
1.1 Litres Chicken Stock
2 Tablespoons Butter (For Frying)
900g Potatoes
2 Teaspoons Salt
Black Pepper
4 Teaspoons Butter
Parsley

Method

1. Chop leeks and peel and dice potatoes.
2. Melt the 2 tablespoons of butter in pan.
3. Fry leeks until golden and tender.
4. Add stock, potatoes, salt and pepper to pan and bring to a boil.
5. Lower heat, cover and simmer for 35 minutes.
6. Pour ingredients from pan into a blender and blend till smooth.
7. Return to heat and add cream and a teaspoon of butter for each serve (4).

Serve hot with a garnish of parsley. Serves 4.