VICHYSSOISE

3 leeks, trimmed and cleaned – greens and bulbs discarded
1 Garlic clove, peeled and minced
2 oz. White wine
Stax Seasoning to taste
12 oz. Seasoned mashed potatoes
1 oz. Whole whipped butter
4 oz. Chicken Stock
4 oz. Heavy cream
2 oz. Milk

In clarified butter, sauté the leeks and garlic. Deglace the pan with white wine. Add the heavy cream and chicken stock. Reduce. In your blender or mixer bowl, add the sautéed mixture to the potatoes. Add the milk and Stax Seasoning. In the blender puree until blended. Return to the heat until service temperature is reached.