Steve’s Vichyssoise

• 5 large potatoes
• 4 large leeks
• 4 large onions
• 1 head garlic
• 1 qt whole milk
• 2 qt heavy cream
• ½ lb butter
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp white pepper
• salt

Cut up and rinse leeks discarding the dark green parts. Cut up onions, and roughly chop garlic. Sautee the leeks, onions, and garlic in butter for about 1 hour until light brown. Do not over brown. Puree the cooked leeks, onions, and garlic in a food processor, slowly adding enough of the milk to form a thick liquid.

Boil the potatoes in very salty water. When cooked enough to break apart with a fork, drain through a colander. Mash potatoes with some of the cream until there are no large lumps and then puree in food processor for a few seconds until smooth. Mix all ingredients in a large pot. Add salt to taste. Chill and serve cold with chopped chives as a garnish.