Vichyssoise Recipe (Potato Leek Soup)
a thick creamy potato soup with leeks, onion and cream, serve hot or cold


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Vichyssoise, a French term for a thick creamy potato soup flavored with leeks and onion is usually served cold, though I prefer to serve mine heated. It can be made in advance and is usually my first choice for a multi-course dinner party as my soup course

Vichyssoise, Potato Leek Soup
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Total Time: 15 min   Prep Time: 15 min   Yield: 8 servings

Ingredients:

2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potato, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives
or parsley for garnish

Preparation:

Leeks should be cleaned well since dirt collects in their leaves as they grow up through the soil. Simply cut off the roots, trim away the top green leaves then make one lengthwise cut down the stalk and clean under cold running water.

In a saucepan over medium high heat saute leeks and onion in butter stirring constantly until tender, do not allow them to brown, remove any discolored leeks or onion if necessary, the soup should be white without any 'flecks'.

Add potatoes and broth to the saucepan, bring to a boil, cover, reduce heat and simmer for 35 minutes, or until vegetables are tender.

Puree the mixture in a food processor or blender; return to saucepan, add milk and cream mixing well, do not let it boil. Taste for seasoning, add salt if needed.

Serve soup hot or cold. Garnish with chives or fresh parsley.

Wine recommendation: Pinot Gris; Chardonnay

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