Potato Corn Vichyssoise

Vichyssoise sounds fancy but in reality it’s just cold potato soup, and a great way to take advantage of the local harvest this time of year.   While you simmer your cubed potatoes in salted water sauté some leeks, scallions, or shallots, in a little butter or oil.  Then cut your corn from the cob and add to the sauté, after five minutes or so add three cups of chicken stock and bring to a boil, turn down and simmer until your veggies are tender.  Your potatoes should be tender at this point, drain and add them to the veggies, season with salt and pepper, and blend until smooth.  Chill for at least a few hours and before serving stir in some sour cream or heavy cream, and garnish with some scallions and, or, some fresh corn.