Vichyssoise

Directions

1. 1
   Begin simmering chicken stock.
2. 2
   Peel, and chop potatoes to about 1/2 inch in size.
3. 3
   Add to stock and simmer.
4. 4
   Rinse leeks well.
5. 5
   Slice thinly and add to stock after potatoes have cooked through.
6. 6
   Simmer for 7-10 minutes.
7. 7
   Puree in blender.
8. 8
   Add soup back into stockpot, and add milk, pepper, and salt.
9. 9
   Add chives as garnish.