Vichyssoise (Cold Potato-Leek Soup)

This is a delicious flavorful soup on a hot summer day. Prepare in the evening hours or early in the morning, and enjoy it in the heat of the day with a seafood salad and crusty French bread. Save the light green parts that were cut off, to use later in stir-fry or a salsa verde. This recipe was recently published in the St. Paul Pioneer Press, on Thursday, July 12, 2018, in a column written by Bethany Jean Clement.
Servings: 4
3 Tablespoons Butter
4 large Leeks, white part only, thinly sliced (about 2 cups)
3 cups Potatoes, peeled and thinly sliced* (about 3 medium potatoes)
*Use your mandolin for slicing, if you have one on hand.
1 quart (4 cups/32 ounces) Chicken or Vegetable stock
1/2 cup Heavy Cream
1 teaspoon kosher Salt
1/2 teaspoon White Pepper (or black, if you don’t mind speckled soup)
A few Tablespoons chopped Chives or Parsley, as a garnish
1. Melt the butter in a large pot over medium-low heat. Add the sliced leeks, sprinkle with a little salt and cook for about 4-5 minutes, stirring once a minute or so, just to soften; you don’t want them to brown.
2. Add the sliced potato and chicken or vegetable stock. Stir to combine and bring just to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
3. Blend, using an immersion blender. Or use a regular one, blending in batches, until as smooth as you like.* Be careful, it’s HOT!!
*Some people prefer a very smooth soup, others like to leave some smaller bits of potato–use your own judgement.
4. Stir in the cream, salt and white pepper, and chill until cold.
To serve, top each bowl with chopped chives or parsley. Some recipes suggest using grated nutmeg for a garnish.

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