Julia Child's Vichyssoise Recipe: Cold Leek & Potato Soup. JC100

I'm part of JC100! What is JC100? It's a celebration of Julia Child! We are provided with Julia's recipes, make them and blog about them.

This is my first recipe (out of 5 provided) so far. I decided to make it because it's incredibly simple and screams COMFORT food!

All you need are potatoes, leeks, chicken stock, salt, cream and chives. That's all!

Vichyssoise
{Cold Leek and Potato Soup}
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

Ingredients
3 cups peeled, sliced potatoes
3 cups sliced white of leek
1 1/2 quart chicken stock
salt to taste
1/2 to 1 cup whipping cream
white pepper {I thought it was completely fine without it}
2-3 tablespoons minced chives

Directions
1. Simmer the vegetables in chicken stock for 40-50 minutes until they are tender. 
2. Puree the soup {I used my immersion blender}.
3. Stir in the cream. Season with salt. Chill.
4. Serve the soup in chilled soup cups and decorate with chives.
 

I had this soup both hot and chilled and liked both versions. It's smooth without needing to go through a fine sieve as was noted in the original recipe. It's simple, yet decadent and would be a great starter for a dinner party.

Have you  made any of Julia's recipes? Which ones are your favorite?