Creamy leek soup

Mon. 28 May
This appeared in the May issue of Gourmet.
It differs from our standard vichyssoise-style recipe in containing just a small amount of potato, in having several other vegetables instead, and in being served warm. Made it more interesting, and savory. We skipped the additional onion, thinking that it would interfere with the leek flavor; and instead of the dollop of whipped cream, Holt lovingly marbled the surfaces of the bowls with unwhipped cream. But you could just throw a blob of sour cream on top, if you so chose.