Leek & Potato Vichyssoise

Ingredients

• 6 medium leeks, cleaned and thinly sliced
• 4 medium potatoes, thinly sliced
• 5 cups chicken stock or vegetable stock
• 2 tablespoons instant chicken bouillon granules (optional)
• 6 tablespoons butter
• 1 cup heavy cream
• 1/4 teaspoon salt (optional)
• 1/2 teaspoon pepper, preferably white pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon paprika

Directions

1. 1

   Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice.

2. 2

   Melt butter in a soup pot over low-medium heat.

3. 3

   Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes.

4. 4

   Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir.

5. 5

   Bring mixture to a boil, then reduce heat and cook until potatoes are tender.

6. 6

   Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing.

7. 7

   Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency.

8. 8

   Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!