Vichyssoise

• 2 cups finely diced raw potatoespotato
• 4 tablespoons butterbutter
• 6 leeks, cleaned and cut into 1 inch piecesleek
• 3 cups chicken bouillonchicken
• 1 teaspoon saltsalt
• 1/2 teaspoon freshy ground black pepperpepper
• a dash of nutmegnutmeg
• 11/2 to 2 cups sour cream or heavy creamcream
• Chopped chiveschive

1. 01Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

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