Vichyssoise (Chilled Potato Leek Soup)

Ingredients

• 6–8 medium Idaho potatoes
• 1 lb butter
• 4 large diced leeks (white and yellow parts only)
• 1 bunch diced shallots (white bases only) or green onions
• 1½ tbsp chicken bouillon or add homemade stock
• 1 tbsp white pepper
• 1 cup white wine
• 1½ quarts heavy whipping cream
• 1 quart milk
• 1 cup shallot tops

Method

1. Peel potatoes and remove all brown and discolored areas.
2. Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
3. Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
4. In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
5. Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
6. Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
7. Chill the soup.
8. Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops