Shavuot Treat: Dairy Vichyssoise, a Cold Potato Leek Soup

Here's a delicious version of the classic Julia Child creamy potato leek soup, perfect for serving on this hot Shavuot!

Dairy Vichyssoise:

4 cups leeks, white and very light green parts only, sliced
4 cups old or russet baking potatoes(very starchy, not red or new potatoes recommended), sliced
7 cups reduced or low sodium vegetable stock (or enough to cover the vegetables)
1 1/2 to 3 teaspoons kosher salt or to taste
1 tsp pepper (optional)
1/2 cup cream
1 tbsp fresh chives, minced

Bring the leeks, potatoes and vegetable stock to a boil in a deep, wide-bottomed saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Turn off the heat and add cream. Purée the soup (optional) with an immersion blender or food processor. Taste and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. If serving hot, salt the soup when it is hot. Salt cold soup if you're serving it cold. So depending on whether you are serving the soup cold or hot, make sure to correct the seasoning at the temperture you'll be serving it. Garnish with a generous sprinkle of chives. Makes 4 to 5 generous servings. This recipe doubles and triples easily.