Vichyssoise

Recipe Instructions

1. 1

   Rinse and slice the leeks, using only the white and light green parts.

2. 2

   Peel and cube the potatoes.

3. 3

   In a large pot, melt butter over medium heat and add the leeks. Cook until soft, about 8-10 minutes.

4. 4

   Add the cubed potatoes and pour in the chicken stock. Bring to a boil and then reduce heat. Simmer until potatoes are tender, about 20-25 minutes.

5. 5

   Remove from heat and let cool slightly before blending until smooth using an immersion blender or in batches with a regular blender.

6. 6

   Stir in the cream and season with salt and white pepper.

7. 7

   Chill the soup thoroughly in the refrigerator for at least 4-6 hours.

8. 8

   Serve cold, garnished with chopped chives.