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From the French country kitchen to your summer time table comes this simple chilled potato soup, vee-she-swahz. For a vegetarian version, substitute the chicken for vegetable stock or water.
First, add six cups of chicken stock to a medium pot, and add four cups of peeled and diced potatoes, add four cups of leeks. Bring to a boil, season with salt and then simmer covered for about 20 to 30 minutes, or until the vegetables are tender.
Remove from the heat and use a merging blender to puree the soup. Now, let the soup chill. After chilling the soup, whisk in a quarter cup of heavy cream.
Garnish with the sprinkle of chopped chives and serve. Classic vee-she-swahz [Foreign Language]
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