Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1349/Leek_and_Potato_Soup
Leek and Potato Soup
or Vichyssoise if you prefer.
Yield: Serves 6
Ingredients
| 4 |
|
leeks, white parts only
|
|
|
| 3 |
tablespoons |
butter
|
|
|
| 3 |
|
potatoes
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1 |
quart |
chicken stock
|
|
|
| 1 1/2 |
pints |
rich milk
|
|
|
| 1 |
pint |
heavy cream (half-and-half)
|
|
|
|
|
Chopped chives
|
|
|
Directions:
Slice leeks thinly; peel and slice potatoes. Cook leeks in butter until limp. Transfer them to a soup pot and add the potatoes. Add salt and stock; let simmer until potatoes are very tender.
Put contents of pot through a sieve; return mixture to soup pot and add milk. Let simmer a few minutes. Correct seasoning and add a little ground white pepper if you like. Chill in the refrigerator. Just before serving, beat in the cream. Serve in chilled bowls and sprinkle the top with chopped chives.
Recipe compliments of Frieda's Finest Leeks.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1349/Leek_and_Potato_Soup