Humble yet hearty Vichyssoise, simple potato and leek soup that can be served hot or cold.
4cupsrusset potatoespeeled and diced
1cupyellow onions or leekschopped (white part only of leeks, greens reserved)
1quartchicken or vegetable stockenough to completely cover the potatoes with extra liquid on top of them
salt and pepper to taste
1cupheavy cream or milkoptional
Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top. Cover pot. Bring to a boil and reduce to simmering. Cook until potatoes are soft enough to begin to "mush".
Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.