Vichyssoise (Potato & Leek Soup)

So many variations for this soup.  Cold, warm, or room temperature.  Chunky, pureed?  Another favorite from Around My French Table.

I decided to go with slightly chilled and pureed and topped with a few chives.

2 T. unsalted butter

1 large onion, preferably Spanish chopped

2 garlic cloves, split, germ removed, and thinly sliced

salt and ground white pepper

3 leeks, white and light green parts only, split lengthwise, washed and thinly sliced

1 large Idaho russet potato, peeled and cubed

6 thyme sprigs

2 fresh sage leaves (optional)

6 cups chicken broth

1 cup heavy cream

Melt the butter in a Dutch oven or soup pot over low heat.  Add the onion and garlic and stir until they glisten with butter, then season with salt and white pepper.  Cover and cook for about 10 minutes, until the onion is soft but not cooked.

Add the remaining ingredients (except heavy cream) with a little more salt, increase the heat and bring to a boil.  As soon as the soup bubbles, turn the heat to low, mostly cover the pot and gently simmer for 30 to 40 minutes or until all the vegetables are soft.  Taste the soup and season generously with the salt and white pepper.

Remove from heat and puree the soup with an immersion blender.  Chill the soup for several hours or overnight and when ready to serve add the cup of heavy cream.

Garnish with snipped chives, parsley or tarragon or a mixture of herbs.