by waaytoomuchintothis » Tue Jan 28, 2014 2:32 pm
I made this for lunch today, since its still soooo damned cold and thought I'd pass it along.
LEEK AND POTATO SOUP (short cut version)
This is a lot like vichyssoise, just run it through a blender and chill it if that's what you want- its the same.
3 leeks, the white plus a tiny bit of the green, sliced very thin (wash leeks very thoroughly- they collect dirt as they grow)
2 russet potatoes, cut into chunks
1 pint chicken stock, somewhat clarified, or just use broth
1 cup heavy cream
1/8 pound butter
dash of mace
salt
white pepper
1 tablespoon onion juice
chopped chives or parsley (there's some argument about dried herbs. I grow my own in the summer and usually run out by Christmas, and even drying them myself, fresh is definitely better. Give up- grow your own- its cheaper anyway.)
Saute the leeks and chives in the butter on low heat, add a little splash of olive oil to keep from burning the butter.
Boil the potatoes in the chicken stock.
Add the leeks and butter directly to the soup, add seasonings, and simmer 10 minutes.
Add cream just before serving and stir gently.