The culinary origins of Vichyssoise, if French or an American invention, is debated by chefs but generally if the soup is served cold it is referred to as Vichyssoise and warm as Cream of leek soup. No matter what it’s called, it is wonderful and one of my favorites. This is also a base soup from which many cream of xxxx soup may be made.
4 medium Leeks, white sections, washed well
1 medium potato, peeled
Salt
White pepper
Pinch fleshly ground nutmeg
1 cup good clear chicken stock
2 tablespoons sweet butter
1 cup heavy cream
Use just the white portions of the leeks and cut lengthwise in half. Wash all traces of dirt away. Sauté the chopped white part of the leeks in butter. Cut up and add the potato, sauté gently for ten minutes, then add chicken stock. Cover and cook on low until the potatoes are just done (al dente) (15-20 minutes). Process the soup to smooth with a post blender. Add white pepper, pinch of nutmeg, and cream. Correct salt level.
Serve warm or cold with a sprinkle of very finely chopped chives.
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