Name: Vichyssoise
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 3 tbsp. butter -; 3 large leeks, white and light-green parts thinly sliced and rinsed well -; 1 medium yellow onion, finely chopped -; 1 1/4 tsp. kosher salt -; 3/4 tsp. freshly ground black pepper -; 1/4 tsp. ground white pepper -; pinch of freshly grated nutmeg -; 2 lb. white potatoes (about 5 medium), peeled and chopped -; 4 c. low-sodium chicken broth or water -; 2 c. half-and-half -; 1 c. ice cubes -; Sour cream or crème fraîche and sliced chives, for serving (optional) -

Ingredients for - Vichyssoise

1. 3 tbsp. butter

2. 3 large leeks, white and light-green parts thinly sliced and rinsed well

3. 1 medium yellow onion, finely chopped

4. 1 1/4 tsp. kosher salt

5. 3/4 tsp. freshly ground black pepper

6. 1/4 tsp. ground white pepper

7. pinch of freshly grated nutmeg

8. 2 lb. white potatoes (about 5 medium), peeled and chopped

9. 4 c. low-sodium chicken broth or water

10. 2 c. half-and-half

11. 1 c. ice cubes

12. Sour cream or crème fraîche and sliced chives, for serving (optional)

How to cook deliciously - Vichyssoise

1 . Stage

In a large pot over medium-high heat, melt butter. Add leeks, onion, salt, black pepper, white pepper, and nutmeg. Cook, stirring occasionally, until softened and slightly golden, about 20 minutes.

2 . Stage

Stir in potatoes and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are falling apart, about 30 minutes.

3 . Stage

Remove from heat and let cool 5 minutes. Using an immersion blender, blend soup until smooth. If desired, pass through a fine-mesh sieve to remove any remaining chunks. Stir in half-and-half and ice, then transfer to the refrigerator to chill until cold.

4 . Stage

Divide soup among bowls. Top with a dollop of sour cream and chives, if using.