Classic Vichyssoise - Andrew Zimmern

Ingredients

• 1/2 stick butter
• 6 cups thinly sliced leeks, whites and pale green parts only
• 1 cup minced shallot
• 1 cup thinly sliced celery
• 3 tablespoons minced parsley, plus some more for garnishing
• 2 tablespoons minced fresh tarragon
• 2 teaspoons dry thyme
• 2 tablespoons minced garlic
• 64 ounces chicken stock
• 2 pounds peeled and diced potatoes
• 2 cups heavy cream
• Salt and white pepper to taste
• Minced chives for garnish