Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.

The finished vichyssoise. Photo: CC-stu_spivakIngredients:
3 leeks sliced thin
3 cups chicken broth
1/4 cup heavy whipping cream
1 large onion, sliced
1 cup potatoes, peeled and thinly sliced
1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf

Melt butter in a large stock pot over low heat.

Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.

When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well.

Cover and simmer for more 10 minutes.

Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.

Pureé soup in blender or food processor and chill.

When soup is cool and ready to serve, blend in the chilled whipping cream.

Serve cold in chilled bowls. welcomes your comments below (registration is NOT required).