Vichyssoise 
Comments: Serve cold. 
Servings: 4 
Ingredients Preparation
2 tablespoons [30 mL] butter
2 leeks, minced [white part only]
1 large onion, peeled and minced
4 large potatoes, peeled and minced
6 cups [1 1/2 L] hot light chicken broth
Bouquet garni:
1/4 teaspoon [1 mL] thyme
1 bay leaf
1/4 teaspoon [1 mL] basil
1/2 teaspoon [1 mL] chervil
Salt and pepper
1/2 to 1 cup [125 - 250 mL] thick cream [35%]
Freshly chopped parsley
1 tablespoon [15 mL] freshly chopped chives
Melt butter, add leeks and onion.
Cover and simmer for 15 minutes, stirring occasionally.
Add potatoes, chicken broth and bouquet garni; season to taste.
Bring to a boil over high heat; lower heat to medium and simmer for 40 minutes, uncovered.
Stir in cream.
Refrigerate and serve cold, garnished with parsley and chives.
 [recipe from Canada ]