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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 medium leeks |
1 small onion, chopped |
1/4 cup butter or margarine |
1 quart chicken broth |
1 pound potatoes (about 4 medium), peeled and thinly sliced |
1 teaspoon salt |
2 cups milk |
2 cups half-and-half |
1/2 cup whipping cream |
1/2 cup commercial sour cream |
chopped chives (optional) |
Directions:
1. Remove and discard roots, tough outer leaves, and tops from leeks; wash thoroughly, and thinly slice.
2. Sauté leeks and onion in butter in a large saucepan; add chicken broth, potatoes, and salt. Cook, uncovered, over medium heat 20 minutes or until potatoes are tender. Process 2 cups potato mixture in container of an electric blender until smooth; repeat procedure with remaining potato mixture.
3. Pour pureed potato mixture into a large bowl; add milk, half-and- half, whipping cream, and sour cream, stirring with a wire whisk until well blended and smooth. Cool mixture to room temperature; cover and chill thoroughly.
4. Serve Vichyssoise in chilled soup bowls; garnish with chives, if desired.
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