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Leek: Leek & Potato Soup / Vichyssoise

Source of Recipe

Cook Now, Serve Later cookbook


List of Ingredients

3 medium potatoes, peeled and sliced (1 lb)
3 leeks, trimmed and sliced
2 quarts water
2 teaspoons salt
white pepper to taste
2 tablespoons butter
2 tablespoons minced chives or parsley
1 cup half and half (if making vichyssoise)


Recipe

In large saucepan, bring potatoes, leeks, water and salt to a boil over moderate heat. Reduce heat to medium low, partially cover, and simmer for 40-50 minutes or until veggies are tender. Cool slightly. Puree soup with hand blender or food processor. Stir in pepper and butter. Makes 10 cups. Can refrigerate at this point up to 3 days, or freeze up to 1 month. To make Vichyssoise variation, omit butter in last step and stir in the half and half. Chill for at least 2 hours before serving. Can also add 1 large cucumber, peeled, seeded and cubed during the puree step.