Leek and Potato Soup (Vichyssoise)


1 medium boiling potato (about ½ pound)
1 garlic clove, minced
1/2 medium onion, chopped fine
1 tablespoon unsalted butter
2 mediums leeks (white parts only), halved lengthwise, washed well, and sliced thin crosswise
2 1/2 cups chicken stock (or broth for Vichyssoise)
3 tablespoons half and half (or cream for Vichyssoise)
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
Note: For Vichyssoise, omit parsley and add snips of fresh chives.


Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion and leek in butter over moderately low heat, stirring, until onion is softened. Add potato and cook, stirring occasionally, 2 minutes. Stir in stock or broth and simmer, uncovered, 15 minutes, or until potato is very tender.
If desired, in a blender purée soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot. Serve
For Vichyssoise, puree the soup until smooth and season with salt and white pepper to taste. Chill. Add snips of chive to bowls filled with the soup and serve.




A hearty soup perfect for winter


2 generously


Monday, January 25, 2010 - 1:16pm


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