Chilled leek and potato soup - vichyssoise
Potato Soups Leeks
Last updated 6/12/2012 1:14:41 AM. Recipe ID 43700. Report a problem with this recipe.
Title: Chilled leek and potato soup - vichyssoise
Yield: 6 Servings
4 c Sliced leeks; white part
4 c Diced potatoes (old or
6 c Water (up to 7)
1 1/2 ts Salt or to taste (up to 2)
1/2 c Or more sour cream, heavy
-cream, or creme fraiche
1 tb Minced fresh chives or
Simmering the soup. Bring the leeks, potatoes, and water to the boil
in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30
minutes, o= r until the vegetables are tender. Puree the soup if you
wish. Taste, and correct seasoning. After chilling the soup, you may
wish to stir in a little more cream. Taste carefully again, and
correct the seasoning. To= p each serving with a sprinkle of chives
or parsley. NOTE: If you are not pureeing the soup, cut the
vegetables rather neatly.
Didn't find the recipe you were looking for? Search for more here!