Vichyssoise - soup made from leek and potato

200 grams of leek - only the white part, and it turns out to be quite large. You can easily take 300 grams. 3 potatoes - this is slightly less than 500 grams. It's better to use fatty cream - 36%, but it's not essential. Although according to the rules, part of the cream should be whipped and placed on top. But (already tested not once) whipped cream settles in just a minute, so I always just pour the cream on top without whipping them in advance. I assume that if you serve this soup cold, the whipped cream will hold its shape for a little longer.

Cut the leeks into thin half-rings (approximately 3 millimeters wide) and sauté them in butter. There is no need to brown them. I do all of this right in the pot in which the soup will be cooked. The pot should have a fairly thick bottom. If you don't have one, then stew the leeks in a frying pan.

Add the peeled and diced potatoes to the leeks. Mix everything and sauté for a short time, a couple of minutes. These will be the main two ingredients of the Vichyssoise soup. In addition to them - only liquid and seasonings.

Add the broth (I used chicken broth) to the vegetables in a pot, bring to a boil and cook for 10 minutes. Then add the milk. Bring to a boil and turn off the heat. You can also use vegetable broth. Of course, you can replace all of this with water, but the soup will be less flavorful.

Use a blender to puree the soup until smooth. Add half of the cream (the other half is for serving), and season.

Return the soup to the stove and reheat. There's no need to boil it again. According to tradition, it should be served with chopped scallions. I sometimes substitute it with green onions, or use the juicy green part of leeks. This time, I didn't add anything, just garnished it with parsley. If desired, you can serve it with crackers.