|This simple combination of potatoes and leeks makes a deliciously creamy, chilled soup.|
|Time||45 minutes plus time to chill|
|Directions||Heat the oil and leeks until softened, about 5 minutes.
Add stock, potatoes, salt, and pepper. Bring to boil, cover, lower heat, and simmer until potatoes are cooked, about 10 to 15 minutes.
Blend (carefully!) until very smooth.
Transfer into container and chill for at least 2 hours.
Stir in cream, ladle in bowls, garnish, and serve.
|Notes||My vichyssoise has a bit of color because I use the light green part of the leeks and don’t peel my potatoes. If you want the more traditional pure white soup, use only the white parts of the leeks and peel the potatoes.
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