Ingredients:

• 2Tb butter
• 2 bunches leeks, most of gree trimmed off, sliced & washed & checked (or you can use either 1 spanish onion diced or a combo of 2 med onion diced & 2 shallots diced)
• dash of salt
• 6-8yukon gold potatoes, cut up (you don’t have to peel it)
• 2 tsp salt
• 2 tsp pepper
• 2 Tb chicken soup mix
• 6-8 c water
• 1 pint heavy cream or half n half
• dried dill

Directions:

• Melt butter in a large dutch oven (pot) over medium heat
• Add leeks (or whatever you are using) & the dash of salt
• Sautee till soft
• Add potatoes & any extra butter (or you can use olive oil) if you need
• Add salt & stir
• Cook for about 15 min
• Add pepper & soup mix & stir
• Add water and stir
• Cover & cook for 15-20 min till sof
• Let rest for about 10 min
• Blend it all with an emersion blender till its all smooth
• Add cream. before serving sprinkle some dill over it.

The beauty of this soup is that it can be served room temperature during the daytime as vichysouss.