6 leeks (white parts and a little bit of the green), rinsed and chopped
3 medium Russet baking potatoes, peeled and cubed
2T butter
1/2 T salt
2 1/4 c water
1/2 c whipping cream or half and half
1T chopped chives
Melt butter in stock pot and add leeks and saute for 3 minutes. Add potatoes, water, and salt and bring to a boil. Reduce heat to medium, cover and simmer until potatoes are soft and crumbling, about 25 minutes.
For traditional vichyssoise, serve chilled with a swirl of cream and chopped chives on top.
