Potato Leek Soup
Doug Roese / Lakewinds Natural Foods
This is the classic also known as Vichyssoise. It’s great cold or hot, and takes a myriad of additions for variety.
Yields 6-8 servings
Ingredients:
3 medium leeks (about 1 1/2 lbs), whites only, thin slices
1/2 teaspoon butter
1 medium onion, minced
2 tablespoons butter
4 medium Yukon Gold potatoes, peel and slice thin
4 cups chicken stock
2 cups half and half
pinch nutmeg
1/4 teaspoon pepper
salt to taste
Instructions:
1. Strip leeks of dark to medium green parts, then slice into thin rings. This allows you to clean them well in a salad spinner.
2. Sauté leeks and onions in butter for 5 minutes, then potatoes and stock. Simmer 15-20 minutes until tender.
3. Process in blender until creamy, then return to pot.
4. Add cream, and spices. Salt to taste. Garnish with chives, watercress, or basil, etc.