Boil Potatoes for Vichyssoise Soup

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Vichyssoise, which is a cold potato soup. All right, so here we are eight minutes later. Let's open this up, and you'll see that everything is nice and kind of translucent looking, no signs of brown. The little bit of brown that you see is actually the skins from the shallots; a little bit of color, that's fine. What we're going to do now is add our potatoes; put all those in there. We're going to stir them up because we don't want them sticking to themselves, as potatoes are apt to do. I'm going to break them all apart. Now we're going to add in our chicken stock. You can also use vegetable stock. I just like the flavor of the chicken stock and parts. We want to make sure we get all of the vegetables off the side of the pot, like all your onions and shallots you've got up there. We're going to make sure we break everything up. The next thing we're going to do is bring this to a boil, so up goes the heat, and I'll come back to show you our next step."