Dill Vichyssoise

Ingredients

1 tbsp butter or margarine
1 c thinly sliced leeks, whites only
1 c minced green onions
3 c veggie stock
3 c peeled, sliced potatoes
3-4 drops hot pepper sauce
2 c cottage cheese
1 Tbsp lemon juice
2 Tbsp fresh dill, chopped
1 c milk

Directions

Melt margarine in a medium sauce pan. Add leeks and green onions. Sauté 4-5 minutes until tender. Add potatoes, stock and hot pepper sauce; bring to a boil and let simmer 15-20 minutes until potatoes are tender.
Remove from heat and let cool 20 minutes. Meanwhile, in a blender, combine the cottage cheese, dill, lemon juice and 1/2 c of milk. Blend until smooth and place in a large serving bowl.
Working in smaller batches, blend the potato mixture until smooth, whisking it into the cheese and dill mixture until thoroughly combined. Use remaining milk to thin mixture down until creamy and smooth. Cover and chill. Serve cold with a dallop of sour cream and a sprinkling of paprika. Great for hangovers or buffet style brunch.