Vichyssoise (Potato-Leek Soup)

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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”