Leek and potato soup (vichyssoise)

Yield: 10 Servings

Measure Ingredient
5 cups Potatoes; peeled/diced
3 \N Stalks leek; sliced
2 quarts Chicken stock
1 tablespoon Salt
\N \N Pepper to taste
1 cup Heavy cream
4 tablespoons Butter
4 tablespoons Parsley
4 tablespoons Chives
1 cup Heavy cream (additional)
1 teaspoon Salt (additional)


Cook potatoes, leek, chicken stock, salt and pepper until the leeks and potatoes are tender (about 1 hour). Cool soup slightly; put through a food mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup heavy cream, butter, parsley and chives. Serve from a soup tureen. For Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in chilled cream soup bowls and top with additional chives.

Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997

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