Classic Vichyssoise

A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.

• Calories: 334 Calories

Ingredients

• 1 tablespoon butter
• ¼ cup heavy whipping cream
• salt and pepper to taste
• 1 bay leaf
• ½ teaspoon dried marjoram
• 5 cups chicken broth
• ¼ teaspoon dried thyme
• 1 onion, sliced
• 3 leeks leeks, bulb only, sliced into rings
• 5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and thinly sliced

Recipe Instructions

Step 1

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.

Step 2

Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.

Step 3

Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.

Step 4

Puree soup in blender or food processor and cool.

Step 5

Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.