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Vichyssoise
Potato and Leek Soup

Sam Guy

4 leeks (all the white parts, just a little of the more tender green part)
One Vidalia onion, sliced very thin
Half stick unsalted butter
About three large potatoes, sliced thin with the mandolin
Quart of defatted chicken stock, or vegetable stock
Salt and white pepper to taste
Several grates of fresh Nutmeg
Three cups milk
Two cups heavy cream

Method:
In a stock pot, brown the leeks and onions in the butter.
Add the potatoes, stock and seasonings. Bring to a boil, and cook 30 min.
Using a hand blender or a sieve, puree the soup. (Use a blender or food processor if necessary)
Add the milk and half the cream. Bring back to a boil. Remove from the stove,
And put through the sieve again. The soup should be very smooth.
Chill.
Before serving, add the remaining cream, and mix well.

Serve, and garnish with chopped scallions or parsley.