Vichyssoise

Ingredients

• 1.25 pounds leeks – white and light green parts only, thinly sliced and well rinsed
• 4 tbsp unsalted butter
• 1 pounds Yukon Gold potatoes – peeled and thinly sliced
• 1.25 tsp kosher salt
• 0.25 tsp white pepper – ground
• 4 cups chicken stock
• 1 cups heavy cream
• chives – finely chopped (for serving)

Instructions

1. Trim the leeks, split lengthwise, and rinse thoroughly to remove grit; thinly slice the white and light green parts.
2. Melt the unsalted butter in a large pot over medium-low heat. Add the leeks and cook, stirring occasionally, until very soft and translucent but not browned, 10–12 minutes.
3. Add the Yukon Gold potatoes, kosher salt, and white pepper. Stir to coat, 1 minute.
4. Pour in the chicken stock, bring to a gentle simmer, then reduce heat to maintain a bare simmer. Cook until the potatoes are very tender and beginning to break apart, 15–20 minutes.
5. Remove from heat and purée the soup until perfectly smooth using an immersion blender, or blend in batches with the lid vented and a towel held over the opening. For an extra-silky texture, pass the purée through a fine-mesh sieve back into the pot.
6. Stir in the heavy cream and warm the soup just to a bare simmer, 1–2 minutes, without boiling. Remove from heat.
7. Set the pot in an ice bath and stir occasionally until the soup cools to room temperature, about 20–30 minutes. Transfer to a covered container and refrigerate until thoroughly chilled, at least 2 hours.
8. Stir, taste, and adjust seasoning if needed. Ladle into chilled bowls and garnish with chives. Serve cold.