Vichyssoise

"A favorite of my wife, this Vichyssoise is based on the vichyssoise I made when cooking at a French restaurant. I've doubled the potatoes to make a thicker soup and added onion for more flavor."
 
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Ready In:
1hr 10mins
Ingredients:
10
Yields:
2 Quarts
Serves:
8
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ingredients

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directions

  • Melt butter in large pan. A 4 quart Dutch oven works well.
  • Quarter leeks and wash out any dirt, remove root, then chop evenly up to where they turn dark green, discard the rest.
  • Add leeks and onion to pan and sweat over medium low heat until soft, do not allow to brown.
  • Add potatoes and stir.
  • Add chicken broth, bring to a boil, then cover and reduce to a simmer for 30 to 40 minutes until everything is quite soft.
  • Puree the contents of the pan and return to pan over low heat.
  • Mix in cream and seasonings.
  • Remove from heat and serve, or chill for a least 4 hours before serving for a more traditional Vichyssoise experience.
  • Optional: slice or snip chives as a garnish for each bowl of soup.

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