French cold vichyssoise soup

Cut the leek and onions into rings, and the peeled potatoes into thin slices.

From leeks, only the lower light part should be taken, leaves are not needed.

In a saucepan, melt the butter over low heat. Place both onions and sauté for 10 minutes under the lid, stirring occasionally.

Add potatoes, salt, pepper, thyme, marjoram and laurel and stir. Cover and cook, stirring, for another 12-15 minutes.

Pour in broth, add heat and bring to a boil. Reduce heat, cover pot partially, and cook for about 30 minutes.

All potatoes should be soft. If 30 minutes is not enough, cook it as much as necessary.

Then puree the soup with a blender, removing the bay leaves beforehand.

Cool the soup completely. You can put it in the refrigerator for a while.

Then add cream to the dish. Sprinkle with chopped green onions when serving.