Classic Vichyssoise

• 1 tbsp butter   #44110
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 potatoes, peeled and thinly sliced   #87113
• salt and pepper to taste
• 1/4 tsp dried thyme   #14126
• 1/2 tsp dried marjoram   #13985
• 1 bay leaf   #13875
• 5 cups chicken broth   #02863
• 1/4 cup heavy whipping cream   #44166
• 1 tsp chives, chopped

• In a large stock pot melt butter over low heat.
• Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper.
• Add thyme, marjoram, bay leaf and stir well.
• Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream and garnish with chives.

PROFIT POTENTIAL
Approx. Cost - $1.12/serving*
Suggested Sell - $3.99-$5.99
Profit - $2.87-$4.87/serving
*Includes a provision of $0.30 for garlic crostini.