2 tbsp. butter
3 cups thinly-sliced leeks (wash very well, about 3 leeks, 400g)
3 cups diced potato (about 2 medium yukon gold, 600g)
3 cups chicken broth

  • melt butter in a dutch oven and sauté leeks for 5 minutes
  • add potatoes and sauté for a minute
  • add broth and simmer 30 minutes, until very tender
  • purée until smooth

1 cup heavy cream
1/4 tsp. nutmeg
salt and pepper, to taste

  • stir in cream and up to 1 1/2 cup of additional broth to adjust thickness
  • season to taste, erring on the saltier side

sliced scallions

  • serve chilled, decorated with sliced scallions

source: https://noshingwiththenolands.com/julia-childs-vichyssoise-for-jc100/ and https://www.food.com/recipe/anthony-bourdains-les-halles-vichyssoise-136057