vichyssoise

Ingredients

4 tablespoons butter

3 cups finely diced peeled potatoes

6 leeks, trimmed and chopped

salt and freshly ground black pepper

6 cups chicken broth

1 cup cream

Chopped chives for garnish

Directions:

Put the butter in a large, deep pot over medium heat. When the butter melts, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, about 2 or 3 minutes.

Add the broth. Simmer until the vegetables are very tender, about 20 minutes.

With a hand blender puree the mixture. Allow to cool to room temperature, then cover and refrigerate. Best if made a day ahead of time.

Stir in cream before serving. Garnish with minced chives.

Serves 6-8