Leek& Baked Potatoe Vichyssoise w/ Red Cavia

Directions

1. 1

   2 lb Large baking potatoes 6 c Vegetable broth 6 lg Leeks(about 2-1/2-3#) white Parts only 1/2 ts Fresh ground white pepper 1 c Non-fat yogu

2. 2

   Bake potatoes on the floor of the oven, turning once, for 1 hour or until they are soft when pressed

3. 3

   Cut the cooked potatoes in half and scoop out the flesh

4. 4

   Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely

5. 5

   In a large saucepan, bring the broth to a boil over moderately high heat

6. 6

   Add the chopped leeks and white pepper, reduce heat and simmer the leeks, covered for 30 minutes or until they are very tender

7. 7

   Add the potato flesh to the leeks and puree the mixture in batches in a food processor until very smooth

8. 8

   Transfer the puree to a mixing bowl, add salt if desired and chill covered for at least 2 hours or up to 24 hours