600-700 g of potatoes
40 g butter
1 liter chicken broth (homemade*)
200 ml milk cream
Salt and pepper to taste
Milk cream and chives to serve
Mince the leeks and sauté in oil for 5 minutes, covered. When they soften and lose their volume, add the potatoes (peeled and sliced) and the broth. Simmer the soup for about 30 minutes, seasoning with salt and pepper when passing by.
Off the heat, blend until creamy and leave aside to cool. Then, stir in the cream.
Serve Vichyssoise soup cold, topped with a spoonful of cream and some chopped chives. Of course, the soup is also delicious warm.
* For the homemade chicken broth I boiled 2 chicken thighs (I couldn’t find just bones), peppercorns, 1 onion, a slice of celery, 1 carrot and 2 slices of parsnip for 1 hour.