This is the classic vichyssoise that you can also find in Julia's books: when it's cold, it's vichyssoise, when it's served warm, it's potage parmentier - a smooth, creamy soup (though it only has 3 tablespoons of cream) that I sprinkle with fresh chives and thyme leaves - thyme being my favorite herb of all. Served with a fresh green salad, it's a fine welcome to Spring.
3 cups sliced leeks (white only)
3 cups diced potatoes (I used small yellow potatoes)
3 cups light chicken broth
1 teaspoon or more kosher salt
a few thyme sprigs
2 tablespoons unsalted butter
4 tablespoons heavy cream
Simmer the leeks, potatoes, broth, salt and thyme sprigs in a large pot for 30 minutes, or until potatoes are soft.
Remove thyme twigs from pot and toss.
Puree soup in blender or Cuisinart and return to cooking pot.
Swirl in 2 tablespoons unsalted butter and 4 tablespoons heavy cream and stir well.
Serve cold in mugs or bowls, sprinkled with minced chives and a few thyme leaves picked from their stems.
Happy Spring to you all!