Vichyssoise

Ingredients:

• 2 tablespoons unsalted butter
• 2 leeks, white and light green parts only, chopped
• 2 medium sized potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Chives or parsley, for garnish (optional)

Instructions:

1. In a soup pot, melt the butter over medium heat.
2. Add the leeks and sauté until they are tender, about 5 minutes.
3. Add the potatoes and chicken or vegetable broth, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Remove from heat and let cool for a few minutes.
5. Using an immersion blender or regular blender, purée the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper.
7. Refrigerate until chilled, at least 4 hours or overnight.
8. Serve cold, garnished with chopped chives or parsley if desired.