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| Start with leeks, sautéed in olive oil. |
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| Next, add thinly sliced (peeled) potato. |
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| Add chicken broth and let simmer for half an hour. |
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| It is "getting good," as my grandma used to say. |
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| Puree in blender or, for a rustic soup, simply mash. |
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| Add cream and heat. |
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| Almost ready! |
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| Instead of chives, I chose freshly grated nutmeg for garnish., |
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| Hot today, cold tomorrow -- good either way. |
I didn't measure anything and used only one leek, half an onion, and one potato in this soup inspired by a recipe for vichyssoise in Life Is Meals: A Food Lover's Book of Days, by James & Kay Salter.
