Cucumber Vichyssoise with Mint Cream

Ingredients

• 2 medium size baking potatoes cubed peeled
• 2 quarts chicken broth 
• 4  cucumbers peeled seeded chopped
• 1 tablespoon mint leaves fresh chopped
• 1  garlic clove minced
• 1 medium leek chopped
• 1 tablespoon olive oil 
• 1 small onion diced
• 0.8 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.5 cup whipping cream 

Equipment

• food processor
• bowl
• sieve
• blender
• hand mixer
• dutch oven

Directions

1. Saute first 3 ingredients in hot oil in a Dutch oven until tender.
2. Add cucumber and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Cool.
3. Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides.
4. Pour through a fine wire-mesh strainer into a bowl. Cover and chill at least 4 hours.
5. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold in chopped mint.
6. Serve soup with mint whipped cream.
7. Note: Vichyssoise may be frozen up to 1 month. Thaw in refrigerator overnight.