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Title: Julia Child’s Vichyssoise
Categories: Soups, Vegetables, Dairy, Poutry
Yield: 8 servings

3 c Peeled, sliced potatoes
3 c Sliced leek; white only
1 1/2 qt Chicken stock
1 c Whipping cream
Salt & white pepper
3 tb Chives; minced

Simmer the vegetables in the broth until very tender,
about 40-50 minutes. Puree the soup in a blender or
through a food mill and then a fine sieve.

Stir in the cream and season to taste, oversalting very
slightly as salt loses flavor in a cold dish. Chill.
Serve in chilled soup cups and decorate with chives.

Julia Child

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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... I am rather catholic here: chilli can contain beans or not.
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