- ¼ C. butter
- 2 lb. leeks, white portions only, trimmed, washed and thinly sliced
- 6 C. chicken stock, vegetable stock or water
- 2 lb baking potatoes, peeled, quartered lengthwise and thinly sliced
- Salt and pepper to taste
- 2 T. ﬁnely chopped fresh chives for garnish
You can make and serve this classic French soup in many different ways. Leave the vegetables whole for the most rustic version. For an even richer, more elegant variation, puree the soup in a food mill, food processor or blender, then stir in about 1 cup light cream and gently rewarm. Chill that creamy soup and you have a classic vichyssoise.
The hot puree is also good with some shredded Swiss or Cheddar cheese stirred in at the last minute.Melt the butter over medium heat. Add the leeks and sauté 3-5 minutes. Add the stock and potatoes, bring to a boil. Reduce the heat, cover and simmer until the potatoes are tender, about 20 minutes.
Season to taste with salt and pepper.