4 leeks or onions
1 extra onion, peeled and chopped
Salt and pepper to taste
4 medium potatoes, peeled and diced
1 1/2 litres chicken stock
2 cups milk
1 cup cream
1/3 cup sour cream
2 tablespoons chopped chives
Halve the leeks lengthwise, wash thoroughly to remove all grit, slice finely. If using onions, peel and slice. Melt butter in a pan, add leeks or onion and chopped onion and sautÃ© over low heat until softened but not browned. Place in Slow Cooker with seasonings and potatoes. Stir in stock and cover, cook on LOW for 10-12 hours or HIGH for 3-4 hours. Stir in milk, allow to cool then puree in a blender or food processor. Stir in cream, then chill.
Serve topped with a spoonful of sour cream and sprinkle with chives.
# Vichyssoise may also be served hot.