Cook The Book: Vichyssoise

1. 1

   In a 2-quart saucepan, melt the butter or margarine over medium-high heat. Add the leeks; cook, stirring, until softened, about 1 minute.

2. 2

   Add the broth and bring to a boil. Add the potatoes; reduce heat and simmer, uncovered, 25 minutes or until the potatoes are tender.

3. 3

   Place half of the soup in a blender or food processor. Cover and puree until smooth. Repeat with remaining soup. Add half-and-half and pepper. Chill.

4. 4

   Serve garnished with fresh chives.

5. 5

   Potato-Leek Soup: Serve warm, reheating if necessary after adding the half-and-half.

6. 6

   Omit the half-and-half; substitute either unsweetened soy milk or additional broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.