Peel the potatoes and cut them into small pieces. Cook in boiling water to cover until tender, then drain. Wash the leeks thoroughly, and be sure to remove all the grit. Split them and saute them in the butter until limp.
Add 2 cups of the stock and simmer gently until the leeks are tender. Combine the potatoes and the leeks and puree them in a blender. Add the stock in which the leeks were cooked, the remaining stock and cream. Season to taste with s and p.
Chill soup for 24 hours.
Serving
Suggestions
Serve with a garnish of chopped chives.
Originally Submitted
4/22/2003
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