Instructions

Remove the green parts from the leeks, make some longitudinal cuts to easy the cleaning of the soil from their inside and wash with cold water. Slice them into 1cm thick slices. Peel and dice the potato. Melt the butter mixed with a couple tbs. olive oil in a Magefesa Dutch Oven over low heat. Add the leek and leave it to poach slowly so that it does not get a gold color. Set the potatoes, sauté for some seconds and cover with vegetable broth, cook over medium heat until potatoes are boiled.
Remove from the heating source, season to taste and set the cream and some laurel leaves. Grind the whole with the help of a Magefesa blender until we get a fine and homogeneous cream. Adjust salt and pepper. Let it cold in the refrigerator before serving in pots decorated with mint leaves.
This is a perfect cream for spring menus, serve cold. We can enhance the  vichyssoise by adding cod layers coated with sugar or Iberian ham chunks, smoked salmon strips, cheese cream, etc.

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