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.
PREP:
Saute the leeks, scallions and onions in 1 Tsps Olive Oil and a few Tsps of butter.
Let them sit for a few minutes then add the cooked leeks, onions & scallions.
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.
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.
“Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset”
or a hot summer day.
“Come join SoupaPalooza at TidyMom and Dine and Dishsponsored by KitchenAid, Red Star Yeast and Le Creuset”
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
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.
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.
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.
