Vichyssoise - Chilled Leek And Potato Soup

3 cups peeled and sliced potatoes

3 cups sliced leeks, white parts only

1½

quarts chicken stock or broth

Salt, to taste

½

-1 cup heavy cream

White pepper, to taste

2-3 tablespoons minced fresh chives

In a 3- to 4-quart saucepan over medium-high, simmer the potatoes, leeks, stock or broth, and a bit of salt for 40-50 minutes, or until the vegetables are tender.

Pass the mixture through a food mill or transfer it to a blender and puree until smooth. Pass the milled or pureed soup through a fine mesh strainer. Stir in enough cream to reach desired consistency, then season with white pepper and additional salt. Oversalt slightly, as salt loses flavor in chilled dishes.

Chill the soup. When ready to serve, ladle into cups and garnish with chives.

Serves six to eight.

Adapted from "Mastering the Art of French Cooking: The 40th Anniversary Edition" by Julia Child, Louisette Bertholle and Simone Beck (2001 Knopf)