Name: Vichyssoise Glacée
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 whole Leeks; 2 whole Potatoes (Russet or Yukon Gold); 4 cups Chicken broth (or vegetable broth); 0.5 cups Heavy cream; 2 tbsp Butter; 1 tsp Salt; 0.25 tsp White pepper; 2 tbsp Fresh chives (for garnish)

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Leeks	3 whole	41	1g	9g	0g
Potatoes (Russet or Yukon Gold)	2 whole	66	2g	15g	0g
Chicken broth (or vegetable broth)	4 cups	12	0g	3g	0g
Heavy cream	0.5 cups	101	1g	1g	11g
Butter	2 tbsp	51	0g	0g	6g
Salt	1 tsp	0	0g	0g	0g
White pepper	0.25 tsp	1	0g	0g	0g
Fresh chives (for garnish)	2 tbsp	1	0g	0g	0g

Directions

Step 1
Clean leeks thoroughly, using only the white and light green parts. Slice thinly. Peel and dice potatoes.
Step 2
In a large pot, melt butter over medium-low heat. Add sliced leeks and cook gently for 10-15 minutes until very soft and translucent, but not browned.
Step 3
Add diced potatoes, chicken broth, salt, and white pepper. Bring to a simmer, then cover and cook for 20-25 minutes, or until potatoes are very tender.
Step 4
Carefully purée the soup using an immersion blender until completely smooth. Alternatively, transfer in batches to a regular blender and blend until smooth.
Step 5
Stir in heavy cream. Taste and adjust seasoning if needed. Let cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight, until thoroughly cold.
Step 6
Serve cold, garnished with finely chopped fresh chives.