It wouldn’t be a proper New Year’s Eve celebration without a few shots – but you’ll feel a whole lot better the next morning after indulging in these. They’re a rich, soothing treat on a cold evening and easy to whisk out of the kitchen when your guests arrive.

Yield: 25 shooters

Add butter to a sauté pan on medium heat. When foam subsides, add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are very soft but not browned, about 8–10 minutes. Place leeks in a food processor with a 1/2 cup of water and purée until smooth. Place mixture in saucepan.

Place potatoes in a stockpot and cover with cold water by 2’’. Bring to a boil and cook until potatoes are easily pierced with a knife. Drain and pass through a potato ricer. Add potatoes to leek mixture and heat on low. Gradually add milk until you reach desired consistency. Adjust seasoning.

Soup can be wrapped and refrigerated overnight. Before serving, bring to a simmer and add additional milk, if necessary. Add truffle oil. Pour soup into shooters and garnish with chives.