Classic Vichyssoise Recipe: Creamy Potato & Leek Soup

INGREDIENTS

4 medium leeks, sliced (white part only) 1 medium onion, sliced 1/4 cup butter or margarine 2 pounds potatoes, peeled and thinly sliced (about 6 medium) 4 cups chicken broth 2‑1/2 cups milk Salt 2 cups half-and-half or light cream Chopped chives (optional)

PREPARATION:

1. Sauté leeks and onion in butter in large saucepan. Add potatoes and broth. Bring to a boil. Reduce heat; simmer 30 minutes or until potatoes are very tender. Place potato mixture in food processor or blender container. Cover; process until smooth. Return mixture to saucepan. Add milk; season with salt. Bring mixture to a boil; remove from heat. Cool. Strain mixture through fine sieve. Add half-and-half to strained mixture; chill. Spoon soup into chilled bowls or cups. Sprinkle with chives, if desired.

This recipe appears in: French