Vichyssoise

Ingredients:

4 tbsp butter
4 cups leek whites, diced
2 1/2 lb Yukon Gold potatoes, peeled and diced
4 cups chicken stock
1 cup heavy cream
2 tbsp chives
1 sprig fresh thyme
3-4 parsley stems
salt and pepper

Directions:

1. In a large pot, melt the better over medium high heat. When the butter stops foaming, add the leeks and sweat until very soft, but not brown.

2. Add the potatoes, stir and pour in all of the chicken stock.

3. Wrap all of the herbs in a cheesecloth and add to the pot. Season with salt and pepper.

4. Bring the soup to a boil, then reduce to a simmer until the potatoes are well cooked, about 30 minutes. Remove from the heat and remove the herbs.

5. Blend the soup using an immersion blender until it is creamy. Gently whisk in the heavy cream. Adjust the seasoning and garnish with the chives. Typically served cold.