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This recipe originally was made at the Four Season's restaurant in New York.

Check out more of Linda's great Soup, Stew, and Chili Recipes.

2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt
Dash of white pepper
1 cup heavy cream
Shredded raw carrot (for garnish)

Cut and clean leeks: You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice of thee fibrous green tops, leaving only the white-to-light green stalk. Discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).

Trim and clean leeks (see box on right); thinly slice the white portion.

In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth. Increase heat and bring just to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree mixture until smooth. NOTE: The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

To serve, stir in white pepper, salt, and cream. Serve in chilled bowls with a topping of shredded raw carrot.

Makes 4 to 6 servings.