traditional Vichyssoise the classic French chilled soup

How to make Vichyssoise the classic French chilled soup / Leek and potato soup / potage parmentier

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Vichyssoise 4 portions

Leeks (dark green leaves removed) 2 medium

White onions 2 medium

Butter 50g - 2 oz

Garlic 3 cloves

Potato (diced) 200g

Parsley 2 tbsp

Chicken or vegetable stock 500ml - 0.9 pints - 17 fl oz

White wine 200ml - 0.35 pints - 6.7 fl oz

MIlk 200ml - 0.35 pints - 6.7 fl oz

Double cream 250ml - 0.44 pints - 8.8 fl oz

Salt and white pepper to taste

Creme fraiche for garnish

Chives for garnish