Vichyssoise (chilled Potato Leek Soup)

Ingredients

• 6–8 medium idaho potatoes
• 1 lb butter
• 4 large leeks
• 1 bunch shallots
• 1½ tbsp chicken bouillon
• 1 tbsp white pepper
• 1 cup white wine
• 1½ quarts heavy whipping cream
• 1 quart milk
• 1 cup shallot tops

Steps

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