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Vichyssoise (Leek Soup) Recipe

by CookEatShare Cookbook

Ingredients

6 leeks 1/3 c. butter 2 c. thinly sliced potatoes

4 c. chicken broth Salt & pepper to taste 1 c. heavy cream

Directions

1. Remove stem ends and tops of leeks leaving about 2 inches green. Heat butter and saute/fry minced leeks about 5 min. Add in potatoes and chicken stock, cook over medium heat till potatoes are tender. Force through a sieve or possibly put into blender to make smooth. Add in cream. Season to taste. Garnish with minced parsley or possibly chives. Can be served warm or possibly chilled. Yields about 2 qts.

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