COLD SOUP: Chilled potato soup has to be the most famous of cold soups there is.

VICHYSSOISE:

4 leeks, white parts, thinly sliced                                            

3 onions, thinly sliced

3 tbsp butter                                                                            

4 cups chicken stock + 2 cups milk

3 potatoes, peeled and thinly sliced                                        

1 cup 10% cream                                                                    

salt and white pepper

snipped chives to garnish

In a large saucepan, melt butter over low heat.  Add leeks and onions. Cover mixture with a buttered round of wax paper and the lid; and cook for 20 minutes, or until well-softened.

Increase heat to high. Add chicken stock and potatoes. Simmer mixture until potatoes are very soft.  Add salt and pepper to taste.  Puree mixture and transfer soup to a large bowl. Add milk and cream, mix well.

Chill soup for at least 3 hours. Divide soup among chilled bowls to serve.