Cold Vichyssoise (Potato-Leek) Soup by Sy

Description
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!



Ingredients

 * 3 – 5 tablespoons butter (or margarine)
 * 3 leeks, cleaned and chopped (important to remove the sand)
 * 3 large potatoes, skin removed and cubed
 * 5 cups chicken stock, heated (simmer 5 minutes if using bullion cubes/powder)
 * 1 – 2 clove garlic, chopped
 * 1 large cucumber, skin and seed removed and cut into small pieces (add a little salt, toss and let stand for a while)
 * 1 – 2 stalk celery, cleaned and cut into small pieces
 * ¾ – 1 cup half-and-half cream (substitute- farm fresh "original" brand non-dairy creamer, liquid)
 * ½ cup instant mashed potatoes (or flour to thicken)
 * caraway seeds or curry powder
 * salt and pepper
 * chives or parsley or Mrs. Dash seasoning mix, as garnish
 * serve with sour cream

Directions

 * 1) Put potatoes in salted water and cook, until almost done.
 * 2) Remove potatoes, mash and then add to chicken stock.
 * 3) Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
 * 4) Put potato stock through a strainer and remove any lumpy pieces.
 * 5) In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
 * 6) In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
 * 7) Add potato stock to leeks, stir and simmer for about 5 minutes.
 * 8) Next add half and half cream, stir and add saltand pepper to taste.
 * 9) Add caraway seeds and/or a pinch of curry powder.
 * 10) Let cool and then add the cucumbers and celery (both should remain crunchy).
 * 11) Put into a big glass jar/container and chill in refrigerator.
 * 12) Serve in individual bowls with a pinch of chives or parsley and a pinch of mr.
 * 13) Dash on top for color.
 * 14) Have available sour cream on the side!.