How To Make Classic Vichyssoise

Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.


Season with salt and simmer covered for about 20-30 minutes, or until the vegetables are tender.


Remove from the heat and use an immersion blender to puree the soup.


Chill the soup for 1-2 hours. After chilling, whisk in the heavy cream.


Garnish with a sprinkle of chives and serve.