Vichyssoise
While best served cold, this decadent soup is sure to warm your insides.

Servings
6servings
Servings
6servings
Ingredients

  • 8


    Leek Bulbssliced into rings

  • 2


    Potatoespeeled & thinly sliced

  • 2cups


    Chicken Stock

  • 2cups


    Heavy Cream

  • 4tbsp


    Butter

  • 1


    Onionsliced

  • 1pinch


    Nutmeg



  • Saltto taste



  • Pepperto taste

  • 1/2cup


    Chiveschopped, for garnish
Instructions
  1. In a large pot, melt butter over medium heat and add leeks. Cook for 5 minutes.
  2. Add potatoes and cook for 3 more minutes, stirring often.
  3. Stir in chicken broth and bring to a boil. Reduce heat and simmer on low for 30-40 minutes, or until leeks and potatoes are soft. Let cool.
  4. Puree the soup in small batches in a blender.
  5. Return soup to pot and whisk in cream and nutmeg. Return to boil for 5 minutes.
  6. When the soup cools and is at room temperature, transfer it to a large mixing bowl. Cover with plastic, not foil, and chill in the refrigerator. Before serving, sprinkle soup with chives and add salt and pepper to taste.