---------- Recipe via Meal-Master (tm) v8.02
       Title: VICHYSSOISE
  Categories: Soups
       Yield: 12 servings
       4 tb Butter or margarine
       4    Leeks; mostly white part
            - chopped
       1    Onion; chopped
       4 c  Water
       4 c  Chicken broth
   2 1/2 tb Flour
            Salt, white pepper
       4    Potatoes; peeled and cubed
       1 c  Whipping cream
       2 c  Half and half
            Chopped chives
   Melt 1 tablespoon butter in large kettle, add leeks and onion and cook
   until tender but not browned. Add water and broth and bring to boil. Knead
   flour into remaining 3 tablespoons butter to form paste and stir into
   boiling mixture with wire whisk to blend well. Season to taste with salt
   and white pepper. Add potatoes, reduce heat and simmer until potatoes are
   soft. Press through sieve. Cool. Add cream and half and half to soup, then
   chill. Top each serving with sprinkling of chopped chives.