Vichyssoise

• 1 tablespoon olive oil
• 4 leeks, trimmed, washed and sliced (white and pale green portions)
• 1 small onion, chopped
• 4 medium-sized baking potatoes, peeled and cut into 1/2 inch pieces
• 4 cups homemade chicken stock, or low-sodium, organic chicken stock
• 2 tablespoons white flour
• 1/2 cup milk or cream
• sea salt and/or ground white pepper
• fresh chives, chopped (optional)

1. Heat the oil in a soup pot. Add the chopped leeks and onions. Cook over medium heat until limp but not browned.
2. Add the diced potatoes and chicken stock. Reduce heat to medium-low, cover the pot and cook soup until potatoes are easily pierced with a fork, about 20 minutes.
3. Add the flour and milk/cream. Using a whisk, stir to break up the flour and cook for 3 minutes.
4. Using either an immersion or standing blender, puree the soup until smooth. Add the salt and/or pepper to taste.
5. Chill soup for a minimum of 8 hours, preferably overnight.
6. Stir and serve cold with a garnish of chopped chives.

olive oil, leeks, onion, baking potatoes, chicken stock, white flour, milk, salt, fresh chives

Taken from food52.com/recipes/13290-vichyssoise (may not work)