====== Vichyssoise ======
<block small rightalign>Credit: [[user:Celti]]</block>
===== Utensils =====
  * Heavy-bottomed soup pot, 6+ qt.
  * Heat-proof immersion blender.
  * Standard knives, stirring spoon, etc.

===== Ingredients =====
  * Butter, 1 stick.
  * Kosher salt, <sup>1</sup>/<sub>4</sub> tsp.
  * Leeks, 3 lbs., cleaned and diced.
  * Potatoes, 3 lbs., peeled and diced.
  * Chicken stock, 2 quarts.
  * Buttermilk, 1 quart.
  * Heavy cream, 1 quart.
  * Cream sherry, <sup>1</sup>/<sub>2</sub> cup or to taste.
  * Salt and pepper to taste.
  * Chives for garnish.

===== Preparation =====
  - Melt the butter over medium heat.
  - Add the diced leeks and kosher salt and sweat for 5–10 minutes.
  - Simmer over medium-low heat until tender, stirring occasionally.
  - Add the diced potatoes and chicken stock and bring to a boil.
  - Reduce heat to low and simmer covered until potatoes are soft.
  - Remove from heat and puree until smooth.
  - Stir in heavy cream and buttermilk.
  - Season to taste and serve or chill immediately.