Vichyssoise

Directions

1. 1
   Melt butter in large pan.
2. 2
   A 4 quart Dutch oven works well.
3. 3
   Quarter leeks and wash out any dirt, remove root, then chop evenly up to where they turn dark green, discard the rest.
4. 4
   Add leeks and onion to pan and sweat over medium low heat until soft, do not allow to brown.
5. 5
   Add potatoes and stir.
6. 6
   Add chicken broth, bring to a boil, then cover and reduce to a simmer for 30 to 40 minutes until everything is quite soft.
7. 7
   Puree the contents of the pan and return to pan over low heat.
8. 8
   Mix in cream and seasonings.
9. 9
   Remove from heat and serve, or chill for a least 4 hours before serving for a more traditional Vichyssoise experience.
10. 10
    Optional: slice or snip chives as a garnish for each bowl of soup.