Vichy onion soup

1. Peel, wash the potatoes and leave them in cold water. Wash the leek by making incisions along the entire stem so that the earth and sand are well washed. Peel the garlic. Instead of leeks, you can take a simple onion, 3-4 pcs.
2. In a saucepan with a thick bottom, heat the butter (butter with olive oil). Chop the garlic as finely as possible and add to the oil. Stir, otherwise it will burn and it will be bitter. Cook for half a minute.
3. Cut the leeks into medium-sized squares and add them to the pan. Cook, stirring, for 5 minutes. The leek will become soft and begin to give off juice.
4. Cut the potatoes into pieces. Add the boiling broth and potatoes to the pot. Bring to a boil. Add bay leaf and salt to taste. Cover and leave to cook on low heat for about 20 minutes.
5. Puree the soup (with a blender, a muley mill, a meat grinder, a mash grinder) or leave it as it is.
6. Add cream to the soup, stir and boil for a couple of minutes. Add salt and pepper to taste. When serving, they add what they have - crackers, bacon, greens, cheese, poached egg ...
Enjoy!
P.S. Vichisoise is served both hot and cold. For the cold summer version, it is prepared without butter.