Vichyssoise, chilled French leek and potato soup

Steps

1. 1

   Thinly slice the leeks and onion, then cut the potatoes into even cubes.

2. 2

   Melt the butter in a saucepan and gently sweat the leeks and onion for 8 minutes without letting them color.

3. 3

   Add the potatoes, pour in the stock, season lightly, and simmer for 25 minutes until the vegetables are very tender.

4. 4

   Blend with the cream until completely smooth and velvety. Adjust the seasoning with salt and white pepper.

5. 5

   Cool completely, then chill for at least 2 hours. Serve very cold with chopped chives on top.