Potato Leek Soup (Vichyssoise)

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a sauce pot over low heat.
  • Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.
  • Stir in potatoes or stock.
  • Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.
  • Puree until smooth.
  • For a finer texture , push through a sieve.
  • Season with salt and pepper.
  • Thin if necessary with additional stock or water.
  • If making vichyssoise, add the heavy cream or a combination of milk and cream.
  • Reheat gently or chill and serve cold.
  • Garnish with snipped chives.
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