Cookbook:Vichyssoise (Chilled Potato Leek Soup)

Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.

Ingredients

 * 6–8 medium Idaho potatoes
 * 1 lb butter
 * 4 large diced leeks (white and yellow parts only)
 * 1 bunch diced shallots (white bases only) or green onions
 * 1½ tbsp chicken bouillon or add homemade stock
 * 1 tbsp white pepper
 * 1 cup white wine
 * 1½ quarts heavy whipping cream
 * 1 quart milk
 * 1 cup shallot tops

Equipment

 * Boiling pot
 * Colander
 * 4–6 quart brazing pot
 * Blender

Procedure

 * 1) Peel potatoes and remove all brown and discolored areas.
 * 2) Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
 * 3) Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
 * 4) In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
 * 5) Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
 * 6) Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
 * 7) Chill the soup.
 * 8) Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops

Notes, tips, and variations

 * Green onions may be substituted for the shallots
 * For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.