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 Hosted By
Yvette & Johnny |
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Vichyssoise - Potato Leek Soup with Chives
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Serving Size -
4
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Prepared By -
Peter
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Recipe Rating
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Printer Friendly Recipe
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4 medium leeks, white and light green parts, thinly sliced |
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2 tablespoons unsalted butter |
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2 medium russet potatoes, peeled and thinly sliced |
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3 cups low-sodium broth (chicken or vegetable) |
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1/4 cup chopped fresh chives |
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Prep all the ingredients. Cut off and discard the dark green top part of the leek. Cut off and discard the root. Split the leek in half lengthwise. Rinse it well under cold water, making sure to separate each layer with your fingers to remove any hidden soil. Cut the leek crosswise into 1/2-inch ribbons.
Melt the butter in a large saucepan over low heat. When the butter has melted, add the leeks and season with a light sprinkling of salt and white pepper. Cook, stirring occasionally, until the leeks are soft, 15-20 minutes. (Don't let the leeks brown.)
Turn up the heat to high and add the potatoes and broth. Bring the soup to a boil and then reduce the heat to medium-low and simmer until the potatoes are tender, 25 minutes or so.
When the potatoes are tender, remove the soup from the heat and puree with an immersion blender. Stir in the cream and add more salt and pepper to taste.
To serve warm, ladle the soup into bowls and sprinkle each bowl with chives. Or chill the soup and serve cold with the chives added just before serving.
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