Classic Vichyssoise

From the French country kitchen to your summertime table comes this simple chilled potato soup.

Recipe Ingredients:

6 cups chicken stock
4 cups peeled and diced potatoes
4 cups leeks
Salt, to taste
1/2 cup heavy cream
1 bunch chives, chopped

Cooking Directions:

1. Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.
2. Season with salt and simmer covered for about 20-30 minutes, or until the vegetables are tender.
3. Remove from the heat and use a KitchenAid Immersion Blender to purée the soup.
4. Chill the soup for 1 to 2 hours. After chilling, whisk in 1/2 cup heavy cream.
5. Garnish with a sprinkle of chives and serve.

Makes 6 to 8 servings.

Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.