Monday, May 7, 2018

Vichyssoise - Leek and Potato Soup


I've never had Vichyssoise before, but wanted to try it after our trip to France.  (I always thought this was a French soup, but after a few seconds of online research I guess that's questionable.)  This is a soup that is traditionally eaten cold, but the thought of eating cold potato soup grosses me out, so we had it warm.  It was good.  And the ingredients are super simple and easy to get. 


Vichyssoise - Leek and Potato Soup
adapted from Azoresgal

3 leeks
3 medium potatoes
1 medium onion (if using)
4 cups chicken stock
1 cup heavy cream
2 tablespoons butter

1.  Wash the leeks very carefully making sure to remove all soil.   Slice only the white part of the leeks into thin pieces.

2.  Dice the potatoes and slice onion.  Sauté leeks, in butter about 10 minutes, add in the potatoes. Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.

3.  When the vegetables are tender, purée the vegetables (using an immersion blender) and stock and add the cream.  Garnish with chopped parsley or chives.  Serve warm, or cold, if you want.
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