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Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice. Saute leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture. Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly. Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon