Classic Vichyssoise

Ingredients

• 0.3 pound bacon sliced chopped
• 3 tablespoons cooking sherry dry
• 2.8 cups fat-skimmed chicken broth 
• 3 tablespoons chives fresh minced
• 4 servings salt and fresh-ground pepper 
• 1 cup half-and-half light ( cream)
• 0.5 cup onion chopped
• 1 pound thin-skinned potatoes 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender
• slotted spoon

Directions

1. Rinse and peel potatoes; cut into 1/2-inch chunks.
2. In a 2- to 3-quart pan over high heat, combine potatoes, onion, 2 3/4 cups broth, and sherry. Bring to a boil, reduce heat, cover, and simmer until the potatoes mash easily, about 20 minutes.
3. In a blender or food processor, whirl potato mixture until smooth. Return to pan and add half-and-half. Quick-chill soup (nest soup-filled pan in ice water and stir often until soup is cool, 15 to 20 minutes), or cover and refrigerate until cold, at least 1 hour or up to 1 day. Stir in more broth if a thinner consistency is desired.
4. Meanwhile, in an 8- to 10-inch frying pan over high heat, stir bacon frequently until crisp, 4 to 5 minutes. With a slotted spoon, transfer bacon to towels to drain. Discard pan drippings.
5. Ladle soup into wide bowls.
6. Sprinkle equally with bacon and chives.
7. Add salt and pepper to taste.