SOUPS - VICHYSSOISE

Serves 4 to 6

2 tablespoons unsalted butter

1 medium onion, chopped medium (about 1 cup)

4 medium leeks, white and light green parts only, sliced crosswise ¼-inch thick (about 4 cups)

3 cups homemade chicken stock

1 small russet potato (about 5 ounces), peeled and cut into ½-inch dice (about 1 cup)

1 cup heavy cream

Salt and ground white pepper

2 tablespoons minced fresh chives

Melt the butter in a large stockpot or Dutch oven over medium-low heat.  When the butter foams, stir in the onion and leeks.  Reduce the heat to low, cover the pot, and cook, stirring frequently, until the vegetables are softened, about 10 minutes.

Add the stock and potato, increase the heat to medium-high, and bring the mixture to a boil.  Reduce the heat to low, cover, and simmer until the potato pieces are completely tender, 10 to 15 minutes. 

Working in batches, puree the mixture in a blender until it is liquefied and smooth, 1 to 2 minutes.  Pour the puree through a fine-mesh strainer into a large bowl.  Stir in the heavy cream and season with salt and pepper to taste.  Cool to room temperature, then cover tightly and refrigerate until chilled, at least 4 hours and up to 2 days.  Adjust the seasonings.  Ladle the soup into individual bowls and sprinkle with chives.  Serve immediately.

MY NOTE:  (1) I use Yukon Gold but the soup remains white (2) less than ½ the amount of heavy cream is rich enough.   

From Soups & Stews by The Editors of Cook’s Illustrated Magazine.