VICHYSSOISE (LEEK AND POTATO SOUP)

 

  • Cooking Time:
  • Servings: 4 or 5
  • Preparation Time:

Backstory

This soup is traditionally eaten chilled, but my family just can't "do" cold soup.... so we eat it hot and everybody loves it.

Ingredients

  • 3 leeks (about 1 lb)
  • ½ cup chopped onion
  • 3 large peeled & cubed potatoes
  • ½ tsp teaspoon salt
  • a dash of white pepper
  • 2 (14 oz) cans of chicken broth
  • 2 cups milk
  • 2 tablespoons of butter

Directions

  • Trim leeks, wash well & slice 1/4 inch thick.
  • Melt butter in large saucepan & saute leeks & onions until soft. Do not brown.
  • Add all ingredients except milk & simmer until potatoes are soft & mushy.
  • Drain thru colander, reserving all liquid.
  • With blender or mixer, puree potato mixture until smooth.
  • Reassemble liquid & potato mixture. Add milk and heat thru before serving.

Categories: Bisque/Cream  Dairy  Main Dish  Potato  Soup  Stove 
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