Vichyssoise (Cold Potato Soup)

 

·       4 tablespoons butter

·       8 leeks, white part only, cleaned and thinly sliced

·       2 medium potatoes (I used Russet) cut into small cubes

·       2 cups chicken stock

·       2 cups 1/2 and 1/2

·       4 fresh chives, chopped

·       1 pinch nutmeg

·       salt and fresh pepper

·       In a stockpot melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes

·       Add potatoes and cook for two minutes

·       Stir in the chicken broth and bring to a boil.

·       Reduce heat to a simmer. Cook on low heat, gently simmering for approximately 35 minutes until the leeks and potatoes are tender. Allow to cool before blending.  

·       Slowly and carefully puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. 

·       Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. If you want to thin soup out, add more broth.

·       Place in the refrigerator to cool for several hours.

·       Before serving, garnish with chopped chives and serve in chilled bowls.