Potato Leek Soup (Vichyssoise)

1. 1

   Melt butter in a sauce pot over low heat.

2. 2

   Add the leeks and cook, stirring, until tender but not browned, about 20 minutes.

3. 3

   Stir in potatoes or stock.

4. 4

   Bring to a boil, reduce, and simmer until the potatoes are soft, about 30 minutes.

5. 5

   Puree until smooth.

6. 6

   For a finer texture , push through a sieve.

7. 7

   Season with salt and pepper.

8. 8

   Thin if necessary with additional stock or water.

9. 9

   If making vichyssoise, add the heavy cream or a combination of milk and cream.

10. 10

    Reheat gently or chill and serve cold.

11. 11

    Garnish with snipped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.