Leek and Potato Soup/Vichyssoise

Louis Diat, longtime chef at the New York Ritz Hotel, transformed the everyday Leek and Potato Soup into a cold soup suitable for parties.

INGREDIENTS

2 medium leeks, white part only, thoroughly cleaned

1/2 medium onion, peeled and halved

1 tablespoon unsalted butter

2 medium all-purpose potatoes, peeled

1-1/2 cups chicken stock

1 cup water

Salt and freshly ground pepper to taste

1 cup milk

1/4 cup heavy cream

Chopped chives, for garnish

4 cups yield

Cut leeks to fit feed tube. Use slicing disc to slice leeks and onions. Melt butter in large saucepan. Add leeks and onion and sauté, stirring often, until soft but not brown, about 10 minutes.

Cut potatoes in half crosswise, then quarter lengthwise. Use slicing disc to slice them. Add potatoes, stock and water to saucepan. Bring to boil, reduce heat, cover and simmer gently, stirring occasionally, until vegetables are very tender, about 25 minutes. Adjust seasoning and serve hot as Leek and Potato Soup or proceed as follows for cold Vichyssoise.

Strain liquid into large saucepan and set aside. Use metal blade to puree vegetables, stopping once to scrape bowl. Whisk puree into reserved liquid, add milk and bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in cream. Season to taste with salt and pepper. Refrigerate until thoroughly chilled. Taste again for seasoning and sprinkle with chopped chives.