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VICHYSSOISE

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2 c. chicken broth
2 c. cubed raw potatoes
3/4 c. leek pieces
1 c. milk
1 tsp. salt
dash of white pepper
1 c. light cream

Put broth, potatoes and leek into blender; process on
high only until potatoes are chopped. Pour into a saucepan and
cook until potatoes are tender. Put remaining ingredients,
except cream, into blender. Add cooked mixture, cover and
process on high until smooth. Pour into large bowl and stir in
cream. Chill thoroughly before serving. Serve garnished with
chopped chives. Yield: 4 to 6 servings.

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