Classic Vichyssoise (Chilled Leek and Potato Soup)

"Serve this refreshing cold soup as a first course or as a light lunch, accompanied by a green salad." By James Peterson, from Fine Cooking.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  medium leeks, trimmed and sliced 1/8 inch thick (about 3 cups)
• 2  large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
• 2  cups  whole milk
•  kosher salt
• 1  cup heavy cream
• 1  tablespoon  thinly sliced fresh chives (optional)

Directions

1. Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
2. Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
3. Purée the soup with an immersion blender.
4. Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
5. Before serving, thin the soup with water or milk if necessary—it should be the consistency of heavy cream. Serve cold, and garnish with chives.