A little summer elegance goes a long way – Vichyssoise. This beautiful chilled soup is so simple. Boil red “new potatoes” peeled and in halves with 4 fresh leeks, until tender. Drain. Remove the leeks. With an immersion blender, pulverize the cooked potatoes and add, dash by dash, half and half cream until the desired soup consistency is reached. Season with kosher salt and white pepper, to taste. It is very important to not over or under-season the soup. Chill the soup thoroughly. Prepare washed French chives but cutting the chives into small diagonal cut pieces. Serve very cold and topped with the French chives. Voila! Fit for royalty with minimal expense. © Kelly McBride Loft