Classic Vichyssoise

By khojnicki

Ingredients

• 4 medium leeks, trimmed, washed and sliced thin
• 2 large yukon potatoes, peeled and sliced 1/8" thick
• 2 c whole milk
• Kosher salt
• 1 c heavy cream
• 1 tbsp sliced chives

Preparation

Step 1

Combine the leeks, potatoes, milk and 2 c water in a pot.

Bring to a simmer over medium-high heat. Add 1 1/2 tsp salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 mins. Remove from the heat, stir in the cream and let cool briefly.

Puree the soup, preferably using a regular blender and working in batches.

Strain the pureed soup through a sieve. Let cool to room temperature, stirring occasionally. Refrigerate until chilled.

Before serving, thin if needed. Garnish with sliced chives.