Leek and Potato Soup

Can also be served chilled as Vichyssoise (pronounced Vi-shee-swah)

• Ready In: 32 mins
• Serves: 24
• Yields: 6 qt

Ingredients

• 5  ounces butter
• 20  ounces onions, julienned
• 20  ounces leeks, whites only, julienned
• 5  lbs potatoes, peeled, large diced
• 5  quarts  chicken stock or 5  quarts  other white  stock
•  salt, to taste
•  white pepper, to taste
• 12  ounces fresh sorrel leaves

Directions

1. Heat butter over low heat in large sauce pan.
2. Sweat leaks and onions until moderately soft and translucent.
3. Stir in potatoes and stock.
4. Season and bring to a boil.
5. Simmer until all vegetables are very tender.
6. Puree soup to smooth consistency.
7. Wash and shred sorrel leaves, garnish on top of soup just before serving.