Vichyssoise

Instructions

1. In a large pot over medium heat, melt the butter. Add the leeks and onion, and sauté until they are soft and translucent, about 7-10 minutes.
2. Add the diced potatoes to the pot, stirring to combine with the leeks and onion.
3. Pour in the chicken stock, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20-25 minutes.
4. Remove the pot from heat and allow the soup to cool slightly. Then, using an immersion blender, puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
5. Stir in the heavy cream, salt, and white pepper. Adjust seasoning to taste.
6. Transfer the soup to a new bowl or container and refrigerate until it is thoroughly chilled, at least 2 hours or overnight.
7. To serve, ladle the chilled soup into bowls, garnish with chopped chives, and add a dollop of crème fraîche if desired.