I entertained recently and served grilled steaks. I wanted to do something different than the usual baked potato. Since I was grilling, I also wanted a side dish that did not require me to be running in and out of the house as steaks sizzled on and conversation surrounded the grill. I landed on cold vichyssoise, otherwise known as potato-leek soup as a solution for the menu starch item. It was a great decision. Lighter than a baker, fun, different and so very full of flavor; served on coffee mugs!
The soup is far more flavorful and comforting than you might guess considering its few ingredients and ease of preparation. Give this a try, you will be pleased with the result.
3 C Yukon gold potatoes, skinned and cut into quarters
3 C leeks, washed and sliced into ¼” pieces. Use white and light green portions of leeks.
6 C chicken stock
½+ C whipping cream
salt
Simmer vegetables in salted stock until tender. Blend using an immersion blender, food processor or blender. Add whipping cream and adjust salt (over salt just a bit because once cooled, the salt will lose flavor).
Refrigerate.
Serve with chives or thinly sliced green onions.
Credit: Julia Child, “Mastering the Art of French Cooking”
