Vichyssoise with onions

Peel and chop the onion and potato, wash and slice the leek and chives, without mixing them.

Melt butter in a large pot, add onion, and sauté until golden.

Add the leek to the pot and sauté for another five minutes. Then add the potatoes to the oil and pour in the broth. Cook for thirty minutes.

Cool the soup and strain it through a sieve. Pour into a soup bowl, add cream, salt, and pepper. Mix until smooth.

Chill the ready cream soup and garnish with chives.