Vichyssoise

Directions

1. 1
   Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden.
2. 2
   Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes.
3. 3
   Puree, then press through a sieve to get a very fine texture.
4. 4
   Return to the saucepan, add the milk and pepper, and bring to a simmer.
5. 5
   Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
6. 6
   When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.