Vichyssoise  [caterers  course]
Yield - 5 Quarts
Ingredients
6-8 Medium Idaho Potatoes
1 LB Margarine
4 Laarge Diced Leeks (White and Yellow Bases Only)
1 Bunch  Diced Shallots (White Bases Only)
1-1/2 Tbsp Chicken base
1 TSP White Pepper
1 CUP White Wine
1-1/2 Quarts Heavy whipping cream
1 Quart Milk
1 Cup Shallot tops
Method
Peel potatoes and remove ALL brown and discolored areas.

Boil potatoes for 20 minutes or until the interiors are soft

when stuck with a knife. Do not over cook potatoes.

Drain potatoes, retain liquid, let the potatoes cool then mash with fork.
In a braiser and over low heat saute leek and shallot bottoms in the

margarine until clear, or about 10 minutes.

Add chicken base, white pepper, white wine, heavy cream, and milk;

simmer until soup starts to bubble. Add mashed potatoes and whisk vigorously,

if the soup is too thick add some of the potato water.
Chill the soup.

 

Alternate Method
For a Creole touch boil the potatoes in just a hint of crab boil seasonings.
Plate Presentation
Just before serving, put the soup in a blender and whip on low speed for 20 seconds.

Garnish with shallot tops