VICHYSSOISE (Potato & Leek Soup)

Leeks Potatoes Recipes
  • 2 Tbsp. Butter
  • ½ cup chopped leeks (thoroughly washed) use white parts & tender green parts
  • 3 Cups chicken stock
  • 2 medium size potatoes, peeled & diced
  • A pinch of salt & pepper
  • 1 cup of half & half cream
  • Chopped Chives

Heat butter in a large sauce pan, over medium heat cook leeks and potatoes for several minutes (do not brown)stirring constantly. Add chicken stock, salt & pepper. Cover and simmer for about 20minutes or until vegetables are just tender. Let cool, then add cream and puree in blender until smooth. Serve soup chilled. Garnish with chives. Serves 4.

Recipe compliments of Boot’s Farms