Vichyssoise a la Ritz

Ingredients

• 2 tablespoons unsalted butter
• 4 leeks (white and pale green parts), thinly sliced and rinsed several times
• 1 onion, minced
• 5 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tablespoon salt
• 2 cup milk
• 2 cup half and half or light cream
• Ground white pepper to taste
• 1 cup heavy whipping cream
• 1 bunch chives, minced (for garnish)

Directions

1. Melt the butter in a heavy stockpot over medium heat.
2. Add the leeks and onion; cook until translucent, 5 minutes.
3. Add the potatoes, broth and salt; bring to a boil.
4. Reduce the heat and simmer until the potatoes are soft, 40 minutes.
5. Puree the soup in a blender or food processor.
6. Stir in the milk and light cream. Season with salt and white pepper to taste.
7. Cover and chill until cold, at least 4 hours.
8. Stir in the heavy cream. Adjust the seasonings, if needed.
9. Ladle into soup bowls. Garnish with the minced chives. Serve.