Vichyssoise (Potato Leek Soup) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I was introduced to this dish almost 30 years ago. Very easy to put together, and superb comfort food. Even DH, that doesn't like onions nor leeks, loves this soup. I've always used cream, but I'm sure it would be just as good with lower fat milk. While we prefer it served warm, chilled is also delicious. Ingredients:
3 cups leeks, thinly sliced, discard the tough dark green section |
2 cups onions, thinly sliced |
2 tablespoons butter |
2 (10 ounce) cans condensed chicken broth |
1 (10 ounce) can water |
6 potatoes, peeled and cubed |
2 cups half-and-half cream |
salt and pepper |
Directions:
1. In a large pot, saute leeks and onions in butter until soft.
2. Add broth and water. Bring to a boil. Add potatoes and cook until quite soft.
3. Blend until smooth. This can be done in the same pot with a stick blender, or transfered to a traditional blender and pureed.
4. Return the blended mixture to the pot (if you've used the traditional blender) and add the cream. Season to taste with salt and pepper.
5. Heat on medium/low for 1-1/2 hours.
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