Carrot Vichyssoise “Four Seasons”

• 5 potatoes, sliced
• 7 large carrots, sliced
• 2 large leeks, sliced

Cook sliced vegetables and ham bone in stock until potatoes and carrots are tender. Put vegetables and stock through blender, or purée through a fine sieve. Season to taste with sugar, salt and a pinch of freshly ground black pepper. Stir in cream; heat through, but do not allow to come to a boil. Se