A Soup for all Seasons

I have a french Mother-in-law. If that's not intimidating enough... over the last 36 years, I've actually had the courage to attempt many of her recipes. This is my family's favorite. After years of tasting and testing I think I've finally got it right and as close to hers as I'll ever get.

Served warm I just call it Potato Leek Soup, 
but served cold I like to get all fancy 
and call it Vichyssoise! Delicious both ways.

A tasty soup for a cold winter night 
or a hot summer day.

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POTATO LEEK SOUP AKA... VICHYSSOISE

6-8 Potatoes peeled & quartered

6-8 Leeks

1 Medium Onion chopped

1-3 Scallions (green onions) chopped

1 Cup Chicken Broth

Chicken Bouillon Cubes

1/2 Cup Half & Half

1/2 Cup Milk

¼ TSP Thyme

¼ TSP Marjoram

¼ TSP Dill

PREP:

Cut the roots off the leeks

Cut about 1-2 inches of the green ends off the leeks

Slice each leek down the center lengthwise

*WASH ALL THE LAYERS OF THE LEEKS UNDER COLD WATER TO REMOVE ALL HIDDEN DIRT

Lay leeks on paper towel & dry throughly

Chop the leeks in 1/2" chunks

Chop the onions & scallions

DIRECTIONS

Cut up the potatoes, cover with water and add 1 bouillon cube and cook until tender.

Saute the leeks, scallions and onions in 1 Tsps Olive Oil and a few Tsps of butter.

Cook over medium heat stirring & mixing often until leeks are soft & translucent.

When Potatoes are done: pour into large colander to drain.

*I don't use the water the potatoes are cooked in.

Let them sit for a few minutes then add the cooked leeks, onions & scallions.

Mash entire mixture with electric mixer or immersion blender adding milk & butter until they look like whipped potatoes.

In large pot, add the potato mixture, chicken broth, half & half, Thyme, Marjoram, & Dill.

Stir throughly over low heat and continue stirring until heated through.

*At this point I taste it and add a chicken boullion cube one at time if needed for more flavor.  It's kind of like a work in progress, and you may want to tweak it.  You can also add a bit more of the spices, add more milk, broth, or half & half until you get the desired consistency,you don't want it too thick or too thin.

*Serve immediately or store in the fridge and reheat it later.

Remember, this can also be served cold, but be sure to stir it well before serving.