Richard's Signature Soup-Vichyssoise Ingredients 2 leeks chopped 1 onion chopped 2 tablespoons unsalted butter 3/4 cup thinly sliced potatoes 2 1/3 cups chicken stock salt to taste ground black pepper to taste 1 1/8 cups heavy whipping cream Directions 1. Gently sweat the chopped leeks and and onion in butter until soft, about 8 minutes. Do not let them brown. 2. Add potatoes and stock to the saucepan. Salt and peer to taste; do not overdo them. Bring to boil and simmer very gently for 30 minutes. 3. Puree in a blender or food processor until very smooth. Cool. Gently stir in cream before serving.