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Title: Vicchyssoise (Potato-Leek Soup With Chicken Stock)
Categories: Soups
Yield: 3 Quarts

3 c Potatoes; peeled & sliced
3 c Leek; white parts, sliced
1 1/2 qt Chicken stock or broth
1/2 c Whipping cream; up to 1 c
--OR-
3 tb Butter; melted; up to 4 tb
Salt; to taste
White pepper; to taste
2 tb Chives; minced; up to 3 tb

Remember to clean the leeks thoroughly to avoid dirt and grit.

Simmer vegetables in stock (along with a pinch of salt) in a
partially-covered pot until tender, about 40 to 50 minutes. Once the
vegetables are tender, puree the soup using an immersion blender or a
pitcher blender.

Season with salt and pepper and stir in the heavy cream or butter.

White pepper is recommended in this recipe because it blends in with
the color of the soup. If all you have is black pepper, that's
perfectly fine to use.

Garnish with chives.

This soup tastes even better after it sitting in the refrigerator for
a day or two.

Recipe FROM: Mastering the Art of French Cooking, Volume I, by Julia
Child

Recipe by Julia Child

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Re: Re: Vicchyssoise
By: Dave Drum to Ben Collver on Wed May 10 2023 06:47:31

Vichyssoise is traditionally served "chilled". Since I prefer my soups
to be at least warm I call mine Potato-Leek soup. Bv)= But Julia is correct that "This soup tastes even better after it sitting in the refrigerator for a day or two." Many things do.

I took the liberty of adding that note about "This soup tastes even better after..." Like you, i prefer the soup warm. This is the recipe Mom liked
to use to make potato-leek soup when i was a kid. So simple yet so tasty.
Goes well with cheddar drop biscuits. We didn't call it vichyssoise
either.
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