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+====== 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.