Chilled leek & potato soup - vichyssoise

Yield: 6 Servings

Measure Ingredient
4 cups Sliced leeks; white part only
4 cups Diced potatoes (old or baking potatoes recommended)
6 cups Water (up to 7)
1½ teaspoon Salt or to taste (up to 2)
½ cup Or more sour cream, heavy cream, or creme fraiche (optional)
1 tablespoon Minced fresh chives or parsley

Simmering the soup. Bring the leeks, potatoes, and water to the boil in 3D the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o 3D r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To 3D p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly.

Similar recipes