Vichyssoise (Potato & Leek Soup)

• 2 potatoes
• 3 large leeks, washed well
• 3 tablespoons butter
• 3 cups chicken stock
• 1 cup milk
• 1 cup heavy cream (whipping cream)
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• fresh chives, to garnish

1. Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
2. Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
3. Serve the mixture in chilled dishes and garnish with the chives.

potatoes, leeks, butter, chicken stock, milk, heavy cream, salt, freshlyground white pepper, fresh chives

Taken from www.food.com/recipe/vichyssoise-potato-leek-soup-483269 (may not work)