Chilled Vichyssoise

On the 100th anniversary of this restorative soup, it seemed appropriate to share this recipe with you that I saw in the Florida Today paper this morning!!
(no serving size)

5 leeks, washed and cut into thin slices
3 T. unsalted Kerrygold* butter
3 cups peeled and diced red* potatoes
1 qt. low-sodium* chicken broth
1/2 t. kosher salt
1&1/2 cups heavy cream
Chopped fresh* chives, for garnish

Saute the leeks in butter for 5 mins. Add potatoes, chicken broth, and salt. Bring to a boil, then cut back to a simmer and cook until the veggies are soft, about 30 mins. Let the mixture cool, then put it in a food processor or blender* and blend until completely smooth. Add the heavy cream and thoroughly blend. Put the soup in the refrigerator for about 2 hours, until well chilled. Serve in chipped cups and garnish with sprinkles of chopped chives. Accompany with warm garlic bread*.

"Standing in the rubble of our shattered dreams, we can still find confidence in God's indestructible character, sovereignty, and promises.

Lots of Love,

Machete Milletti