Cold Carrot & Potato Soup (Vichyssoise)

Cold Carrot & Potato Soup (Vichyssoise)

8 med carrots,rough chop
1 leek (white part only) washed and sliced
2 med potatoes, peeled, rough chop
1 clove garlic, sliced
1 one-inch piece ginger root , sliced thin
2 TBL olive oil
2 bay leaves
2 qt. chicken stock
1 tsp kosher salt
1/2 tsp black pepper, Fresh Ground
1 c. cream

Heat the olive oil in a soup pot;
Add the garlic and ginger and cook over low heat until soft. Add the leek and increase the heat to medium. Cook until the leeks
begin to wilt.
Add the carrots, potatoes, bay leaves, chicken stock, salt and pepper.
Bring to a boil.
Reduce heat to med / low and cook
slowly, until all the vegetables are soft.
Set aside to cool a bit...
In a blender, process the soup in batches at low speed until very smooth.
Return to the pot and, over low heat, add the cream and adjust the salt and pepper. Stir well to blend.
Place into a storage container and cool to room temperature before
refrigerating.
Adjust the seasoning and consistency if needed before serving. Serve in
chilled soup bowls and garnish with snipped chives.

sounds good