Vichyssoise Soup

---

This is a great cold and creamy soup for a hot summers day. Vichyssoise soup was created in america. I have added some caraway seeds and sour cream to give it an american jewish" taste. Enjoy!"!

---

Steps

---

Put potatoes in salted water and cook , until almost done.

---

Remove potatoes , mash and then add to chicken stock.

---

Add garlic and 2 tablespoons butter / margarine and simmer for about 5 minutes.

---

Put potato stock through a strainer and remove any lumpy pieces.

---

In a separate cooking pot add 1 tablespoon of butter / margarine and add the celery , stir for 1 minute and remove.

---

In the same pot put in 2 tablespoons butter / margarine , add leeks and cook until slightly translucent.

---

Add potato stock to leeks , stir and simmer for about 5 minutes.

---

Add instant mashed potatoes and stir briefly.

---

Turn off heat and add half & half cream , stir , add salt & white pepper to taste.

---

Add caraway seeds and / or a pinch of curry powder.

---

Let cool and then add the cucumbers and celery- both should remain crunchy !.

---

Put into a big glass jar / container and chill in refrigerator.

---

Serve in individual bowls with a pinch of either parsley and / or perhaps a pinch of mrs dash or paprika on top for col.

---

Ingredients

---

butter, leeks, potatoes, chicken stock, garlic clove, cucumber, celery, half-and-half cream, instant mashed potatoes, caraway seeds, white pepper, chives, sour cream