Chilled Potato and Leek Soup - Vichyssoise

Ingredients

• 4 leeks, white part only, well cleaned, chopped
• 4 large green onions, white part only, chopped, with green tops reserved
• 3 cups chicken stock
• 1 lb yukon gold potato, peeled and diced
• 1 1/2 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper

Directions

1. 1

   In a heavy saucepan, over medium-high heat, combine the leeks, green onions and 1/2 cup of the chicken stock.

2. 2

   Bring to a boil, reduce heat to low, cover and cook until the vegetables have wilted and begin to soften, approximately 8 minutes.

3. 3

   Add the diced potatoes and remaining 2 1/2 cups chicken stock, replace the cover and cook until vegetables are very soft, 20 to 25 minutes.

4. 4

   Remove from heat, uncover and allow the soup to stand for 15 minutes to cool slightly; stir in the butter.

5. 5

   Very carefully transfer the hot vegetable mixture to blender container, puree until very smooth and in several batches if needed.

6. 6

   Season with salt and pepper; allow the soup to cool to room temperature before placing in the refrigerator.

7. 7

   When cool, cover and place in refrigerate until well chilled, 3 to 4 hours or serve at room temperature; adjusting seasoning if needed.

8. 8

   To serve, divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced.