Vichyssoise Soup

1. 1

   Combine the potatoes, leeks and chicken broth in a large saucepan. Bring to boil. Reduce the heat. Simmer, covered, for 30-40 minutes or until the vegetables are very tender. Puree the mixture with an immersion blender, blender or food processor. Season with salt and white pepper. Pour into a large bowl. Chill, covered, in the refrigerator.

2. 2

   Stir the cream into the chilled soup. Season with salt and white pepper. Ladle into soup bowls. Garnish with snipped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.