Vichyssoise Chilled Leek and Potato Soup

Ingredients

4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended
6 to 7 cups water
1-1/2 to 2 teaspoons salt or to taste
1/2 cup sour cream, heavy cream, or creme fraiche, optional
1 Tablespoon fresh chives or parsley, minced

Directions

Simmering the soup. Bring the leeks, potatoes and water to a boil in the saucepan.

Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.

Purée the soup if you wish.

Taste, and correct seasoning.

After chilling the soup, you may wish to stir in a little more cream.

Taste carefully again, and correct the seasoning.

Top each serving with a sprinkle of chives or parsley.