Vichyssoise (Potato Leek Soup)

By Judycakes

Ingredients

• 6 c chopped leeks (about 2 medium)
• 6 medium potatoes, peeled and diced
• 4 T butter
• 4 c chicken or turkey stock & water
• 1 tsp salt
• 1 c milk
• 1/4 c sour cream or plain yogurt
• add ham or bacon for flavor

Preparation

Step 1

Melt the butter in a 5qt saucepan and add the leeks. Cook uncovered until the leeks are tender, then add the chicken stock, salt, pepper and potatoes. Cover, bring to a boil, then turn down the heat and simmer until the potatoes are done (about 20 mn)

Then stir in the milk and sour cream or yogurt. You can serve it as is with chunks of potato and leek, but i like to puree it in my blender and serve with a dollop of sour cream. For an artistic effect drag a toothpick through the sour cream to create a swirl.

Any leftover soup can be frozen and thawed to enjoy on a winter afternoon.