Chilled leek and potato soup - vichyssoise

6 Servings

Ingredients

Quantity Ingredient
4 cups Sliced leeks; white part only
4 cups Diced potatoes (old or baking potatoes recommended)
6 cups Water (up to 7)
1½ teaspoon Salt or to taste (up to 2)
½ cup Or more sour cream, heavy cream, or creme fraiche (optional)
1 tablespoon Minced fresh chives or parsley

Directions

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.

Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Apr 18, 98

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