This cold soup is great on warm summer days. It may also be served warm.
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.
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Submitted 5/9/06.
Source: Jane Brody's Good Food Book
Submitted By: Angie J.
Vichyssoise (Potato Leek Soup)