Potato leek soup (vichyssoise)

Peel the russet potatoes, removing eyes with the peeler tip; or scrub and leave the peels on for a less white soup.

Heat butter and olive oil in a pot; do not let the butter brown.

Trim the leeks, split them, discard the rough outer layers and wash out the sand.

Add the leeks with a pinch of salt and white pepper; sweat, stirring regularly, until semi-melted without browning.

Cut the potatoes into rough chunks; add smashed garlic to the leeks.

Add Better Than Bouillon, about three cups of water and the potatoes; bring to a simmer and cook about ten minutes until tender to a cake tester; hold the cream back so it does not boil over or break.

Grate in fresh nutmeg.

Variation: for a rustic soup, boil hard and break up with a masher, leaving chunks; serve with a splash of cream.

Blend with a splash of heavy cream until smooth.

Adjust with more cream, salt, white pepper and nutmeg.

Serve hot or cold, finished with sliced chives and more nutmeg; re-season when cold, since cold food needs more salt.