Prep 10 mins
Cook 30 mins
This is a hearty variation of the cold soup, Vichyssoise. It can be blended immediately before serving if you wish a smoother texture.
- 1 slice bacon
- 1 ounce butter
- 1 lb potato
- 2 large leeks
- 3 cups chicken stock
- salt & pepper
- 1⁄2 cup milk
- 1⁄2 cup cheese, grated
- Cut up the bacon and fry in butter. Peel and cut potatoes, and clean and cut up leeks. Add to the saucepan and fry for 5 minutes.
- Stir in stock, add salt and pepper to taste.
- Cover and simmer for 30 minutes until the vegetables are tender. Add milk and reheat but do not boil.
- If desired, blend for a few seconds. Serve with grated cheese and parsley.