Vichyssoise a la Ritz

Ingredients

• 4 leeks, white part, sliced
• 1 medium onion, sliced
• 1/4 cup sweet butter
• 5 medium potatoes, thinly sliced
• 1 quart chicken broth
• 1 T. or less salt
• 3 cups milk
• 2 cup heavy cream
• Chopped chives

Method

1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, borth and salt and boil thirty-five minutes, or until very tender. Crush and rub through a fine sieve or purée in an electric blender.
2. Return the sieved mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub again through the sieve. Chill.
3. Add the remaining cream. Chill thoroughly and serve garnished with chives.

Source

New York Times Cookbook, p. 83.