Vichyssoise

Recipe Instructions

1. 1

   Clean and slice the leeks and onion.

2. 2

   Peel and cube the potatoes.

3. 3

   In a large pot, melt butter over medium heat.

4. 4

   Add the leeks and onion to the pot, and cook until soft but not browned.

5. 5

   Stir in the cubed potatoes and cook for a few minutes more.

6. 6

   Add the chicken stock, bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender.

7. 7

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

8. 8

   Stir in the cream, and season with salt and white pepper to taste.

9. 9

   Chill the soup in the refrigerator for at least 2 hours.

10. 10

    Serve cold garnished with chives.