Recipe :: Potato Leek Soup

This is a recipe my Mother in Law Sharon made for me for the first time about twelve years ago early in my relationship with Jeff and it’s been one of my favorites ever since! I think it’s technically called Vichyssoise a La Ritz but we aren’t so fancy so call it what it really is – Potato Leek Soup. Every fall we love having it garnished with chives. Jeff likes it mild and I like to try and add as many different onions as possible and lots of pepper to give it bite….we tend to compromise and meet somewhere in the middle! We always eat it hot although I know many like it cold.

Vichyssoise a La Ritz (8 Servings)

4 leeks, white part, sliced
4 medium onion, sliced
1/4 c. unsalted butter
5 medium potatoes, thinly sliced
1 quart low sodium chicken broth
1 T. or less salt
3 c. milk
1.5 cups heavy cream (recipe calls for 2 and I’ve used as little as 1)
Chopped chives for garnish

IN a deep kettle, brown the leeks and onions very lightly in the butter. Add the potatoes, broth, and salt and boil 35 minutes or until very tender. Crush and puree in an electric blender.
Return pureed mixture to the kettle, add the milk and one cup of cream and bring to a light boil. Cool and puree again. Chill or serve hot. Garnish with chives.