Vichyssoise

• 4 tbsp/56 g butter
• 8 leeks, white part only, cleaned and thinly sliced

In the large, heavy-bottomed pot, melt the butter over medium-low heat. Once the butter is melted, add the leeks and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the lee