Chilled Cucumber Soup

Ingredients:
1 quart water
4 teaspoons CHEF SID'S VEGETABLE STOCK
4 tablespoons butter
1 cup sliced leeks (white and pale green parts only)
6 medium sized cucumbers (peeled, seeded and diced)
2 cloves garlic, minced
2 cups peeled and diced red potatoes
2 tablespoons FIVE STAR PREMIUM SEASONING SALT
2 cups prepared FIVE STAR CREAM SAUCE PREP

Directions:
To make the broth, bring the water to a boil in a saucepan, add the
VEGETABLE STOCK and stir to dissolve. Remove from heat and set
aside. Heat the butter in a soup pot and add the vegetables and PREMIUM
SEASONING SALT. Cook over medium low heat for 5 minutes while
stirring often. Pour the prepared CREAM SAUCE PREP and
VEGETABLE STOCK BROTH into the cooked vegetables. Bring to a
boil then simmer for 10 minutes. Blend until smooth in a blender or food
processor then chill for at least 4 hours before serving.

This recipe produces approximately 8 - 12 ounce portions.