Vichyssoise

This dish is my culinary tribute to Julia Child, who would now be 100 years old if she were still with us. Vichyssoise is a leek and potato soup that is generally served cold or warm.

Chicken or vegetable stock	6 cups
Leeks, sliced	3 cups
Potatoes, diced	3 cups
Salt	½ teaspoon
Milk or cream	1 cup
Pepper, freshly ground
Chives, minced	Garnish

1. In a large stock pot, simmer together the chicken stock, leeks, potatoes, and salt for roughly 40 to 60 minutes, until the potatoes and leeks become tender. 
2. Puree the soup with a blender, food processor, or immersion blender. 
3. Stir in the milk. 
4. Season to taste with salt and pepper. 
5. Serve either cold or warm, garnished with the chives.