Melt butter on low, stir in leeks and saute at very low temp. Stir occasionally until golden. Add stock, potatoes, and salt. Bring to a simmer, cover, and simmer for 40 min.
Puree soup and press through sieve.
Return to sauce pan, add milk and pepper. Bring to a simmer. Remove from heat, stir in the cream, adjust seasoning, and chill for at least 3 hrs.
Serving
Suggestions
Serve cold.
Originally Submitted
8/22/2010
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