How to Make Vichyssoise

This rich soup – served cold – combines leeks and potatoes to create a culinary treat for your tastebuds.

You Will Need

* 4 leeks

* 2 tbsp. butter

* 1 lb. potatoes

* 29 oz. chicken broth

* 1/2 c. water

* 1 tsp. salt

* 1/4 tsp. pepper

* 1 c. milk

* 1/2 c. heavy cream

* Chives

* A chef's knife

* A colander

* A large saucepan

* A blender

* 4 shallow soup bowls

Step 1: Cut leeks

Cut the roots and tops from the leeks, leaving only white and pale green parts. Cut each leek in half lengthwise. Slice about 4 ½ cups, reserving any left over for another use.

Step 2: Clean leeks

Rinse the leeks in a large bowl of cool water. Transfer them to a colander, drain, and pat dry.

Clean thoroughly – a lot of dirt can settle in different parts of the leeks.

Step 3: Melt butter and cook leeks

Melt the butter in a large saucepan over medium heat. Add the leeks and cook for 10 minutes, stirring frequently.

Step 4: Simmer potatoes, broth, water, salt, and pepper

Peel and thinly slice the potatoes. Add potatoes, broth, water, salt, and pepper to the leeks. Bring the mixture to a boil and then reduce heat to low. Cover and simmer for 30 minutes.

Step 5: Puree the mixture

Spoon half of the potato mixture into a blender. Cover the blender and puree. Pour the puree into a large bowl, and repeat with the remaining mixture.

Step 6: Stir milk and cream into the puree and refrigerate

Stir milk and cream into the puree. Cover the bowl and refrigerate for four hours.

Step 7: Spoon into bowls and garnish with chives

Spoon the cold soup into bowls. Chop the chives and use to garnish the soup.

Fact: Vichyssoise was created by a French chef at New York's Ritz-Carlton Hotel in the early 1900s.