Vichyssoise

4 tb butter 3 c sliced potatoes
1 ea onion, diced 1 tb soy sauce
2 ea stalks celery, sliced 1 c cream
2 ea large leeks, chopped 2 tb chives
1 qt chicken broth
4 servings
Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in
sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to
simmer. Simmer until potatoes are soft. Puree soup; add soy sauce.
Chill; stir in cream. Reseason if necessary; garnish with chives to
serve. Serves 4