Vichyssoise A La Ritz

I recently made an artichoke and mushroom soup (see above), which I enjoyed eating it chilled. It reminded me of the vichyssoise I used to make. The recipe I use comes from the New York Times Cookbook. It's a classic cookbook that every cook should have on his or her book shelf.

Here's the recipe:

Vichyssoise A La Ritz
The New York Times Cookbook, edited by Craig Claiborne, 1961
(8 or more servings)

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

1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil thirty-five minutes, or until very tender. Crush and rub through a fine sieve or puree 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 a fine sieve. Chill

3. Add the remaining cream. Chill thoroughly and serve garnished with chives.