FINE COOKING VICHYSSOISE BY JAMES PETERSON

Steps:

• Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean.
• Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot.
• Bring to a simmer over medium-high heat.
• Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes.
• Remove soup from heat, stir in the cream, and let cool briefly.
• Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time.
• Strain the pureed soup through a fine sieve.
• Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled.
• Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream.
• Season to taste with Kosher salt.
• Serve cold in chilled bowls, garnished with the chives.