Vichyssoise with smoked salmon

Peel the potatoes and cut them into small cubes. Wash and slice the white part of the leeks. Melt the butter over low heat, adjust heat to medium and cook the leeks and potatoes for 5 minutes. Add the broth and simmer for 20 minutes. Then turn off the heat.

Let the soup cool down. Then add the cream and milk, stirring well. Season the soup with salt and pepper. Use an immersion blender to puree the soup. Let the soup cool for at least 1 hour in the fridge.

Serve the soup in bowls and garnish with the salmon and chervil.