Vichyssoise, pronounced as vee-shee-swaz, is a fancy term for a thick creamy potato soup flavored with leeks, usually served cold.
3 medium-sized leeks, roughly chopped and thoroughly washed minus the hard green leaves
1 clove garlic, minced
4 small Yukon gold potatoes, peeled; 2 cut into smaller chunks and the other julienned
3 medium-sized carrots, peeled; 2 sliced and 1 julienned
2 1/2 cups of chicken stock
2 cups of whole milk
3 tbsps of fresh chives
olive oil, salt and pepper
1. Heat a stockpot and add olive oil. Cook leeks and garlic until leeks are wilted, about 12 minutes, stirring occasionally.
2. Add the potato chunks and carrot slices to the pot along with the stock, salt, pepper and 2 cups of water. Cover partially and bring to a boil over high heat. Reduce heat and cook vegetables until tender, about 20 minutes.
3. Remove from heat. Stir in milk and purÃ©e in blender until smooth. Cool.
4. Cook julienned potatoes and carrots in a separate pot of boiling water until tender, about 3 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and add to purÃ©ed soup for garnish. Top with chives.
Good ol’ chicken stock