Here is a recipe from the show by Chef James Porter of Petite Maison :
Vichysoisse Chilled Potato and Leek Soup 2 tablespoons butter 6 leeks, bulb only, washed and diced 2 onions, diced 10 potatoes, peeled, diced and boiled 1/2 teaspoon dried thyme 2 bay leaves salt and pepper to taste 10 cups chicken broth 1/2 cup heavy whipping cream
In a large skillet, melt butter and sauté onions and leeks until soft, or about 10 minutes. Add thyme, bay leaves and salt and pepper and cook for a few minutes until fragrant. In a large pot, bring chicken stock to a boil, and add already par cooked potatoes, and the onion and leek mixture. Simmer for 15 minutes. In small batches, blend the mixture until smooth, being careful to fill blender only 2/3 full - the soup expands! As each batch is blended, place in spate bowl. Chill soup for at least 2 hours. When ready to serve, add heavy whipping cream, gently mix with a whisk until blended. Serve with chopped chives, smoked salmon or crostini.