Vichyssoise is a classic French soup traditionally served chilled, making it perfect for summer. It's creamy, smooth, and based on potatoes and leeks.
Rinse and slice the leeks, using only the white and light green parts.
Peel and cube the potatoes.
In a large pot, melt butter over medium heat and add the leeks. Cook until soft, about 8-10 minutes.
Add the cubed potatoes and pour in the chicken stock. Bring to a boil and then reduce heat. Simmer until potatoes are tender, about 20-25 minutes.
Remove from heat and let cool slightly before blending until smooth using an immersion blender or in batches with a regular blender.
Stir in the cream and season with salt and white pepper.
Chill the soup thoroughly in the refrigerator for at least 4-6 hours.
Serve cold, garnished with chopped chives.
