Vichyssoise or Potage Parmentier

Instructions

1. 1

   In a pot, soften the leeks in the butter until translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover and simmer until the potatoes are tender, about 15 minutes.

2. 2

   Purée the soup in a blender until smooth. Season with salt and pepper. Add the cream (see note). To serve the soup cold, transfer to a bowl and let cool. Cover and refrigerate for 4 hours or until fully chilled.

3. 3

   Serve hot or cold in bowls, glasses or cups. Season with pepper.