Betty's Vichyssoise (Potato and Leek Soup)

Betty demonstrates how to make Vichyssoise. This is a potato and leek soup that is served cold. Making this dish was inspired by our recent trip to the farmer's market, where we bought leeks.
Vichyssoise
2 cups coarsely-chopped leeks, thoroughly washed, with most of the green tops removed
3 cups Russet potatoes, peeled and sliced in ¼-inch slices
3 cups chicken broth (homemade or canned)
¼ teaspoon white pepper
3 tablespoons butter
2 cups milk (You may use cream or half-and-half for a creamier soup.)
2 tablespoons finely-chopped chives, for garnish
Place 2 cups coarsely-chopped leeks, 3 cups uncooked sliced potatoes, 3 cups chicken broth, ¼ teaspoon white pepper and 3 tablespoons butter in a large pot or Dutch oven. Bring to a boil over medium high heat, stirring as needed. Reduce heat to low and cook until potatoes and leeks are fork-tender. Put all of the mixture into a blender and puree. (If your blender will not hold all of the mixture, do this in two steps.) Add 2 cups milk, and pulse a few times to mix the milk into the pureed mixture. Place lid on top of the blended soup and cool at room temperature until it is lukewarm. Place in refrigerator to chill. When soup is chilled, place in a large soup tureen. To serve, ladle soup into a nice soup bowl, sprinkle with finely-chopped fresh chives, and serve with crackers, Melba toast, or fresh French bread. This is a refreshing soup to serve when the weather is hot and humid! So cooling!
Betty :)
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