Vichyssoise (Leek And Potato Soup)
Why I Love This Recipe
This soup is traditionally eaten chilled, but my family just can't "do" cold soup.... so we eat it hot and everybody loves it.
Ingredients You'll Need
3 leeks (about 1 lb)
½ cup chopped onion
3 large peeled & cubed potatoes
½ tsp teaspoon salt
a dash of white pepper
2 (14 oz) cans of chicken broth
2 cups milk
2 tablespoons of butter
Directions
Trim leeks, wash well & slice 1/4 inch thick.
Melt butter in large saucepan & saute leeks & onions until soft. Do not brown.
Add all ingredients except milk & simmer until potatoes are soft & mushy.
Drain thru colander, reserving all liquid.
With blender or mixer, puree potato mixture until smooth.
Reassemble liquid & potato mixture. Add milk and heat thru before serving.