Potato-Leek Soup (Vichyssoise)

It's not  Fall in Texas yet, but we made our first soup of the season declaring Summer over.  We will still have some 90 degree days, but hopefully the 100 degree weather is in our past for the year. This went really nice with the corn dog poppers.







Ingredients:
2 tablespoons butter or margarine
3 large leeks, white and light green parts only, sliced (about 1 cup)
1/2 cup chopped yellow onion
3 medium russet potatoes (about 1 1/2 pounds), peeled and chopped
2 cup chicken stock or broth
1 - 11/4 cup half-and-half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
Minced chives for topping
Method:
In a large soup pot over medium heat, melt butter. Add vegetables and saute' for 3 minutes. Add 1 cup of the stock. Reduce heat to medium low, and simmer, covered, until vegetables are tender, about 15 minutes. Add more stock, if necessary. Transfer to a blender or food processor in batches and puree. Return to pot and add remaining stock, half-and-half, salt, and white pepper. Simmer 5-10 minutes longer. Blend again for extra creaminess, if desired. Ladle into bowls and sprinkle with chives.