Leek and Potato Soup/ Vichyssoise

By bersbear

Ingredients

• For Vichyssoise:
• 2 medium leeks, white part only, thoroughly cleaned
• 1 small onion, peeled and halved
• 1 tablespoon unsalted butter
• 2 medium all-purpose potatoes, peeled
• 1 1/2 cups chicken stock
• 1 cup water
• salt and freshly ground black pepper to taste
• 1 cup milk
• 1/4 cup heavy cream
• chopped chives for garnish

Details

Servings 4

Preparation

Step 1

Cut leeks to fit food processor feed tube. Use standard slicing disc to slice leeks and onions. Melt butter in a large saucepan over medium heat. Add leeks and onions; saute, stirring often, until soft but not brown, about 10 minutes.

Cut potatoes in half crosswise, and use standard slicing disc to slice them. Add potatoes, stock and water to saucepan. Bring to boil, over medium-high heat. Reduce heat to low, cover and simmer gently, stirring occasionally, until vegetables are very tender, about 25 minutes. Adjust seasoning and serve hot as Leek and Potato soup or proceed as follows for cold Vichyssoise.

For Vichyssoise:
Strain liquid into large saucepan and set aside. Use metal blade to puree vegetables, stopping once to scrape bowl. Whisk pureed vegetables into reserve liquid, add milk and bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in cream. Season to taste with salt and pepper. Refrigerate until thoroughly chilled. Taste again for seasoning and sprinkle with chopped chives.