View source for Leek & potato (Vichyssoise)

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According to ''Larousse Gastronomique'' vichyssoise is 'a leek and potato soup thickened with fresh cream and served cold, garnished with chopped chives'.  I, however, prefer it hot. 
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I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine. 

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==Ingredients==
:50g butter
:500g leeks
:250g potatoes, preferably not waxy
:600ml water, or vegetable stock (cube or similar is fine)
:75ml cream
:salt and (preferably white) pepper

==Method==
# Discard the coarsest green parts of leek, clean well and thinly slice. Peel and thinly slice potatoes. Melt the butter in a largish pan, throw in the leeks and potato, cover with a lid and sweat on low heat for 10 minutes without colouring
# Add the water or stock, bring to the boil and simmer gently, loosely covered, for 20  minutes until vegetables are cooked.
#Allow to cool a little, then liquidise. Stir in the cream. If the soup seems to be too thick add a little milk, water or stock. Reheat without boiling and season with salt and pepper - if you didn't use a stock cube it may need a good teaspoon of salt 

<small>''Book of Soups'' New Covent Garden Soup Company</small>
<div class="keywords"> leek potato </div>
<div class="recipeindexentry">''<small>Leek & potato soup</small>''</div>