Vichyssoise

1. 1

   Melt 2 tablespoons butter in a large pot.

2. 2

   Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.

3. 3

   Cook for about 3 minutes, stirring, until softened.

4. 4

   Add 4 cups stock.

5. 5

   Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.

6. 6

   Puree, then let cool.

7. 7

   Stir in 1/2 cup or more cream before serving.

8. 8

   Garnish with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.