Vichys­soise

Vichys­soise

(serves lots, at least 8 )

3 tbsps butter
2 bunch­es (about four cups of chopped good white and light green bits) leeks
1 large white onion, cut in eighths
6 medi­um pota­toes, peeled and cut in bite-size chunks
1 48-ounce can com­mer­cial chick­en broth, like Col­lege Inn
dash white pepper
1 cup light cream
1 cup skim milk (or two cups real­ly good whole milk and skip the cream)
chopped chives to garnish

Melt the but­ter in a heavy stock­pot and throw in the leeks, onions and pota­toes. Stir until leeks are translu­cent, then cov­er in chick­en broth and sim­mer for about 45 min­utes until pota­toes are ten­der. Liq­uidize with a hand blender and mix in cream and milk, then pass through a sieve into anoth­er stock­pot into a large bowl. Refrig­er­ate the soup overnight and then gar­nish with chives to serve. Perfection.