Potato Leek Soup (Vichyssoise) - cooking recipe

Ingredients

3 tablespoons unsalted butter
6 medium leeks, chopped
1 1/4 lbs potatoes, peeled and thinly sliced
6 6 cups chicken stock or 6 cups vegetable stock
salt
white pepper or black pepper
additional stock or water
1/2 cup whipping cream (if making vichyssoise) or 1 cup whipping cream (if making vichyssoise)
chives

Preparation

Melt butter in a sauce pot over low heat.
Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
Stir in potatoes or stock.
Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
Puree until smooth.
For a finer texture , push through a sieve.
Season with salt and pepper.
Thin if necessary with additional stock or water.
If making vichyssoise, add the heavy cream or a combination of milk and cream.
Reheat gently or chill and serve cold.
Garnish with snipped chives.