Cream of Leek and Potatoe (vichyssoise )

[LilPuppy]

This is a good "rib sticker" for cold damp days.........serve chilled in the summer time as vichyssoise.... :D


Cream of Leek and Potatoe : 2 litres


[list]1 pound of Leeks (white parts only)

[list]1 pound of peeled potatoes


4 oz. butter

1 1/2 quarts of chicken stock (48 oz. canned)

salt

whitepepper......this being a cream soup ,black specks of pepper does not look good.

1 1/4 cups of heavy cream (35% whipping cream)

chopped chives



Procedure:

cut leek and potatoes thinly (wash leek or soak after cutting...a lot of dirt in there)

In a large soup pot lightly cook the leeks in butter (low heat...do not brown the leeks)

Add the stock and potatoes and bring to a boil....then reduce to a simmer (occassionally bubbling)cook until potatoes are cooked

After it is cooked place in blender(DO NOT over fill as splatter occurs and it hurts....right Kaga.. :D )

Then blend till smooth....now pour through a stainer and with the back of a laddle or spoon force the liquid and mixture through it

Return in a pot to the heat and add cream , bring back to a boil then reduce to a simmer again and reduce to your favourite consistency(thickness.....longer you reduce the thicker and more flavourfull)

Adjust seasonings......salt and pepper (even lemon juice squeeze 1 lemon)

When being served add the chopped chives.




*remember if you chill this after you cook it it can be served as a refreshing chilled soup "vichyssoise" which is great on hot days... :D

[CMontyBurns]

have been looking for a good potatoe and leek soup for years.... any idea if you can add sweet potatoes or yams to this instead of white potatoes? I had a sweet potato and leek soap in New Zealand that was out of this world.

[Chairman_Kaga]

This is a good "rib sticker" for cold damp days.........serve chilled in the summer time as vichyssoise.... :D


Cream of Leek and Potatoe : 2 litres


[list]1 pound of Leeks (white parts only)

[list]1 pound of peeled potatoes


4 oz. butter

1 1/2 quarts of chicken stock (48 oz. canned)

salt

whitepepper......this being a cream soup ,black specks of pepper does not look good.

1 1/4 cups of heavy cream (35% whipping cream)

chopped chives



Procedure:

cut leek and potatoes thinly (wash leek or soak after cutting...a lot of dirt in there)

In a large soup pot lightly cook the leeks in butter (low heat...do not brown the leeks)

Add the stock and potatoes and bring to a boil....then reduce to a simmer (occassionally bubbling)cook until potatoes are cooked

After it is cooked place in blender(DO NOT over fill as splatter occurs and it hurts....right Kaga.. :D )

Then blend till smooth....now pour through a stainer and with the back of a laddle or SPOOOON! force the liquid and mixture through it

Return in a pot to the heat and add cream , bring back to a boil then reduce to a simmer again and reduce to your favourite consistency(thickness.....longer you reduce the thicker and more flavourfull)

Adjust seasonings......salt and pepper (even lemon juice squeeze 1 lemon)

When being served add the chopped chives.




*remember if you chill this after you cook it it can be served as a refreshing chilled soup "vichyssoise" which is great on hot days... :D
Aye