Vichyssoise

	1. Prepare the ingredients for the soup. Rinse the vegetables thoroughly. Prepare the broth in advance. For the croutons, I used a piece of French baguette and fresh garlic. Let's get started!
	2. Take a non-stick pot or a double-bottom stainless steel pot. Slice the leek into rings and sauté it in butter until soft, stirring to prevent burning.
	3. Peel the potatoes, cut them into small pieces, and add them to the pot with the leek. Sauté the vegetables for a couple more minutes in the butter.
	4. Pour in the hot broth, bring the soup to a boil, and cook for about 20 minutes until the potatoes are soft.
	5. While the soup is cooking, prepare the croutons. Cut the French baguette into cubes and peel 4-5 cloves of garlic. Sauté the bread with garlic in a dry skillet until it has the characteristic aroma and flavor. Set aside the skillet.
	6. Check the doneness of the vegetables. Add salt to taste.
	7. Add a cup of cream, black pepper, and nutmeg. Bring the soup to a boil and remove from heat. Blend the mixture with an immersion blender until smooth.
	8. The “Vichyssoise” soup is ready! Chill it and serve with garlic croutons and herbs. Enjoy your meal!