Vichyssoise

• 2 tablespoons butter in a large pot
• 3 peeled and cubed potatoes
• 3 trimmed and chopped leeks
• 4 cups stock
• Chopped chives
• 1/2 cup or more cream

1. Melt 2 tablespoons butter in a large pot.
2. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
3. Cook for about 3 minutes, stirring, until softened.
4. Add 4 cups stock.
5. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
6. Puree, then let cool.
7. Stir in 1/2 cup or more cream before serving.
8. Garnish with chopped chives.

butter, potatoes, leeks, stock, chives, cream

Taken from cooking.nytimes.com/recipes/12485 (may not work)