Bringing flavor, pizazz and panache to cooking

This a compilation of a number of recipes, including those from Moosewood Cookbook and Le Cordon Bleu Complete Cook. Traditionally, Vichyssoise is serve chilled, but this is one of the best potato soups I’ve ever eaten – hot or cold!

2 Tbsp butter

1 large onion, chopped

3 large leeks, thinly sliced white part only

1 to 1½ tsp salt

4 large potatoes, peeled and diced

1 qt chicken broth

2 cups cream

White pepper to taste

Chives, minced as garnish

In a Dutch oven, melt butter and add onion, leeks and salt and sauté over low heat about 15 minutes, or until the onions and leeks are soft and beginning to brown.

Add potatoes and chicken broth and bring to a boil. Lower heat, cover and simmer until the potatoes are tender, about 15-20 minutes.

Puree until very smooth in a blender, food processor or with an immersion blender and transfer to a medium to large bowl. Stir in the cream and white pepper.

Chill until very cold. Serve topped with finely minced chives.

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