Instructions

1. 1
   Peel potatoes and remove all brown and discolored areas.
2. 2
   Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
3. 3
   Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
4. 4
   In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
5. 5
   Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
6. 6
   Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
7. 7
   Chill the soup.
8. 8
   Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops