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  • Eat, Darling, Eat
    • Dec 8, 2017

Vichyssoise

Updated: Apr 14

(by Margie Goldsmith)

(Adapted from Julia Child’s The Way to Cook)

4 c. sliced leeks, white part only

4 c. diced russet potatoes

1 t. salt

6 - 7 c. water

1/2 c. heavy cream or crème fraîche

1 T. fresh chives, minced

Bring leeks, potatoes, salt, and water to boil in a large saucepan.

Cover partially, and simmer until vegetables are tender, about 20 - 30 minutes.

Allow to cool slighting, then put in a food processor or blender, until you have a smooth or slightly chunky texture, depending on your taste.

Chill the soup, add cream or crème fraîche, and taste for seasoning.

Garnish with chives before serving.

Serves 6 – 8.


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