It starts with a four-ingredient Potato-leek soup:
2 chopped leeks softened in 2T butter
Stir in 2 cups chicken stock and three medium potatoes (peeled and thinly sliced), or enough to cover everything on the pot
Bring to a boil and simmer for 30 minutes
Either using an emulsion blender or regular blender, blend until velvety smooth, adding additional stock if necessary. It'll look something like this:
Salt and pepper to taste. If you wish, you could stop now and enjoy the soup just like this. But you could add one more ingredient and go from potato leek soup, to VICHYSSOISE (and yes, we say the 'S!'). This is where the magic happens:
Let the soup cool slightly, and stir in about 1/3cup heavy cream.
This soup can be enjoyed chilled, or on a cold day like today, serve right warm with a garnish of chives or nutmeg.