Vichyssoise Ingredients 3 C Potatoes - peeled and sliced 3 C Leeks - sliced 1 1/2 Qt Chicken Stock Salt to taste 1 C Whipping Cream Minced Chives Simmer the vegetables in the chicken stock until tender (about 45 minutes).  Use an electric blender to purée the cooked vegetables and the liquid to a smooth soup. Stir whipping cream into the soup. Chill. Serve in chilled bowls, and decorate with minced chives.