Chilled Leek and Potato Soup: Vichyssoise

1. 1

   Note: If you are not pureeing the soup, cut the vegetables rather neatly.

2. 2

   Special Equipment Suggested: A heavy-bottomed 3-quart saucepan with cover.

3. 3

   Simmering the soup.

4. 4

   Bring the leeks, potatoes and water to the boil in the saucepan.

5. 5

   Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender.

6. 6

   Puree the soup if you wish.

7. 7

   Taste, and correct seasoning.

8. 8

   After chilling the soup, you may wish to stir in a little more cream.

9. 9

   Taste carefully again, and correct the seasoning.

10. 10

    Top each serving with a sprinkle of chives or parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.