Vichyssoise

Directions

1. 1
   Melt 2 tablespoons butter in a large pot.
2. 2
   Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
3. 3
   Cook for about 3 minutes, stirring, until softened.
4. 4
   Add 4 cups stock.
5. 5
   Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
6. 6
   Puree, then let cool.
7. 7
   Stir in 1/2 cup or more cream before serving.
8. 8
   Garnish with chopped chives.