By now, my casual Terps, you’re tired of my lofty lectures on food fundamentals and are craving the recipe that I came up with this weekend for vichyssoise, a chilled French-American potato-leek soup. Sound too difficult? No, no. Toss the ingredients in a pot, let them simmer and soften, and then blend everything into a smooth puree. Get ready to stun your starving schoolmates.