Vichyssoise (Potato Leek Soup) Recipe

Soup

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Ingredients:

1 cup thinly sliced leeks (white part only), washed well
1 Tbsp butter or margarine
4 cups peeled and thinly sliced new potatoes (about 1 1/2 pounds)
3 cups chicken broth (dilute with water if using canned salted broth)
Dash nutmeg
2 1/2 cups low-fat milk
Salt if desired, to taste
Pinch white pepper, or to taste
2 Tbsp snipped chives for garnish, optional

Directions:

In a medium saucepan sauté the leeks in the butter or margarine until they are tender but not brown. Add the potatoes, broth, and nutmeg. Bring the soup to a boil, reduce the heat, and simmer the soup (partially covering the pan) for 30 minutes.

Puree the soup in a blender. Pour the soup into a large serving bowl or tureen. Add the milk, salt and pepper. Cover the soup and chill. Serve garnished with chives if desired. Serves 6.

This cold soup is great on warm summer days. It may also be served warm.

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Submitted 5/9/06.
Source: Jane Brody's Good Food Book
Submitted By: Angie J.

Vichyssoise (Potato Leek Soup)


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