Potato and leek soup

Ingredients for 5 servings:

• 4 stalk(s) leeks
• 3 tbsp butter
• 1 onion(s), finely chopped
• 4 large potatoes, floury, peeled
• 1 liter vegetable broth
• 2 tsp lemon juice
• 375 ml milk
• 550 ml cream
• 1 bunch of chives
• 125 g sour cream, for garnishing
• Salt and pepper, freshly ground, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vichyssoise

Grate the peeled potatoes or cut into very thin slices. Wash the leek and cut it crosswise into thin slices. Melt the butter in a saucepan over low heat. Add the leek and onion and stir until translucent. Add the potatoes, vegetable stock, and lemon juice and bring to a boil. Reduce the heat and simmer gently for 20 minutes. Then partially cover the pan and let the soup simmer for 20 minutes, stirring occasionally; do not allow it to boil. Remove from the heat and let cool. Purée the soup and add the milk and cream. Serve garnished with a dollop of sour cream and chopped chives.