Vichyssoise Leek Cream Soup

Peel the potatoes and cut into cubes.

Cut leek into rings.

Cook both in the chicken soup for about 20 minutes.

Season the soup with salt and pepper, mash it and let it boil again.

Fold in the whipped cream and chill the soup in the refrigerator.

Serve well chilled garnished with chive rings or fine leek rings.

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