Vichyssoise (cold leek and potato soup)

Preparation

1. 1

   Slice the leek (white part only) and sweat it in a pot with a little butter over low heat, without letting it colour, for 5 minutes.

2. 2

   Add the potato cut into chunks and cover with stock.

3. 3

   Bring to a boil then simmer for 20 minutes, covered, until the vegetables are very tender.

4. 4

   Blend with an immersion blender until perfectly smooth, then stir in the cream.

5. 5

   Let cool to room temperature, then chill for at least 2 hours before serving very cold, optionally with a few chopped chives.