Vichyssoise

• 3 Tbsp. butter
• 3 medium leeks (white and light green parts only), well rinsed, thinly sliced
• 3 small onions, halved and thinly sliced
• 6 russet potatoes, peeled and cut into 1-inch cubes
• 7 cups chicken broth + broth as needed
• 6 cups water
• Salt and white pepper to taste
• 0.75 cups heavy cream
• Snipped chives for garnish

Wash the leeks and slice them fairly small, then cut up the onion. Scrub the potatoes and slice them thinly.

Heat the butter in a large stockpot or pressure cooker. Add the leeks and onions; sauté until tender, about 8 minutes. Add the potatoes, broth and water. If you're not using a pressure cooker, bring the broth to a boil, reduce the heat to a simmer and cook until the potatoes are tender when pierced with a knife, about 20 minutes.

If you are using a pressure cooker, put the lid on and bring it up to the cooking point. Cook for 3 minutes, then cool it beneath cold running water, let the pressure drop, and open it up.

Let the mixture cool for at least a half hour.

If you want your soup velvety smooth, purée it in a food processor or blender until you're satisfied, but if you want a little more texture, just go at it with a stick blender until you're happy.

Season the soup with salt and pepper, transfer it to a large bowl, let it cool completely at room temperature, then refrigerate it until cold, at least 2 hours. If you need it to get cold more rapidly, refrigerate it in several smaller bowls.

Stir in the cream. Adjust the seasonings and thin with more broth, if needed. Serve garnished with chives.

N.B. If you're going to freeze this, do it before adding the cream. When you're ready, thaw it our, add the cream and chives, and serve.