Julia Child’s Vichyssoise

Ingredients:

• 4 cups sliced leeks, white part only
• 4 cups diced potatoes, new or baking potatoes recommended
• 6 to 7 cups water
• 1 1/2 to 2 teaspoons salt or to taste
• 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
• 1 Tablespoon fresh chives or parsley, minced

Instructions:

1. Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.
2. Purée the soup if you wish. Taste, and correct seasoning.
3. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning.
4. Top each serving with a sprinkle of chives or parsley and a drizzle or dollop of crème fraîche.

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