Vichyssoise (Leek and Potato Soup)

“A wonderfull creamy leek soup that can be eaten hot or cold. From that great old dam of cool books”
READY IN:
35mins
SERVES:
5
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. saute onions and leeks in butter for a few minutes until tender.
  2. add thinly sliced potatoes and stock.
  3. simmer till potatoes are cooked,.
  4. remove from heat.
  5. add cream
  6. blend or mash if you like.
  7. add mace salt and white pepper
  8. serve topped with the optional chives or water cress.
  9. OR chill in freezer or fridge
  10. add cucumber and chives and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: