Serve this soup, also known as vichyssoise, in tall, thin shot glasses for a tapas tasting.

• Boil potatoes and leeks in water until tender, about 25 minutes.

• Purée in blender, add cream, salt, and pepper, and blend well.

• Chill thoroughly before serving. To serve, thin out with more cream if necessary, and garnish with chopped chives.

Vichyssoise . . . . . . . . . . . . . . . . . . . . . . . . . .

Chef Louis Diat's creation of chilled potato leek soup was inspired by the soup his mother made him for breakfast as a child in France. Diat invented this classic while working at the Ritz-Carlton Hotel in New York.