Carrot Ginger Vichyssoise

Warm the olive oil in a soup pot and slowly cook the garlic and ginger until soft. Add the leeks, raise the heat, and cook until the leeks begin to wilt.

Add the carrots, potatoes, bay leaves, chicken stock, salt, pepper, and bring to a boil. Reduce heat and cook slowly until all the vegetables are soft.

Carefully puree the soup in a blender at low speed until very smooth. Return to the pot and add the cream and adjust the salt and pepper.

Place into a storage container and cool to room temperature before refrigerating. Refrigerate until thoroughly chilled, about two hours.

Adjust the seasoning and consistency if needed before serving. Serve in chilled soup bowls and garnish with snipped chives.