Vichyssoise

Ingredients

• 2 tbsp butter
• 3-4 large leeks, sliced into half moons
• 1 large white onion, diced
• 5 large potatoes (yukon gold or russet)
• 5 cups stock, vegetable or chicken
• ½ cup heavy cream
• kosher salt & pepper to taste

Directions

1. Thoroughly clean the leeks
2. Cook onion and leeks in butter for about 10 minutes or until completely soft
3. Add potatoes, salt and pepper, and cook for 10 minutes. Stir occasionally
4. Add the stock, bring to a boil, reduce heat and simmer for 30 minutes, covered
5. Add heavy cream
6. Purée the soup with an immersion blended (or normal blender in batches) until completely smooth