Vichyssoise (Chilled Potato and Leek Soup)

ingredients
all
1 onion
med diced
2 Tbsp butter
1 Tbsp olive oil
6 leeks leeks
thoroughly rinsed and sliced (white and light green parts only)
3 large potatoes
peeled and med diced
1 qt chicken broth
Salt and pepper to taste
Pinch of nutmeg
1 C heavy cream
Chives
cookware
1
Chill your serving vessels in advance by putting them in the refrigerator or freezer.
For the soup
2
In a large stock pot, heat the olive oil and the butter, over medium high heat. Sauté the onion until translucent (about 2 minutes). Add the leeks and sauté until soft (about 4-5 min).
3
Add the potatoes and sauté with the onions and leeks for a couple of minutes. Add a small pinch of nutmeg and season with salt and pepper. Add the chicken broth and bring to a boil. Once it starts boiling, lower the heat and simmer for 30 minutes, or until the potatoes are tender.
4
Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender and pour it back into the stock pot. If you like your soup to be extra smooth, you can pass it through a fine mesh sieve too.
5
Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little. Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
6
Wait for the soup to cool down to room temperature and chill for at least one hour before serving.
To Serve
7
Garnish with some chopped chives and serve.