Leek & Potato Soup (Vichyssoise)
Equipment
- Food mill or blender.
Ingredients
- 3 medium leeks minced
- 1 medium onion minced
- 2 Tbsp butter
- 4 medium potatoes peeled, sliced very fine
- 4 cups chicken stock
- 1-2 cups cream
- ΒΌ tsp mace
- salt and white pepper to taste
- chives chopped
Instructions
- Stir and saute leeks and onion in butter for 3 minutes.
- Add peeled, sliced potatoes, and chicken stock.
- Simmer, covered, for 15 minutes, or until tender.
- Put through a food mill or blender.
- Add cream, mace, salt and white pepper, and chopped chives.
- Alternatively, put half through the blender. Leave the other half chunky.
- No real need to add cream. It's quite good without.
- Serve hot or cold.