1 1/2Cyellow potatoespeeled and sliced into small chunks
1Cleekrinsed and sliced 1/8" thick
1/4tspground white pepper
Prepare potatoes by peeling and slicing into small chunks. Add to a medium saucepan.
Chop off the dark green portion of your leek. Slice the white root end down the length of the leek, almost all of the way through. Hold the leek root end up under cool water allowing the water to flow between each section rinsing away any dirt. Gently shake dry. Cut into 1/8" thick pieces. Add to saucepan.
Cover potatoes and leek with chicken stock. Bring to a simmer over medium heat. Add salt. Reduce temperature to medium low and simmer for 20 minutes or until potatoes are tender. Remove from heat. Stir in cream.
Pour into a large blender, in batches if necessary. Blend until smooth.
Pour through a mesh strainer, into a large bowl. Use a spoon or spatula to help push the soup through the sieve. Season with pepper. Enjoy immediately or cover and transfer to the refrigerator until ready to serve chilled. Sprinkle with minced chives before serving.
Slightly adapted from: Mastering the Art of French Cooking by Julia Child
Vichyssoise (Potato and Leek Soup) - https://www.bakedbyrachel.com/vichyssoise-potato-leek-soup-julia-child/