Humble yet hearty Vichyssoise is simple potato and leek soup that is delicious served either hot or cold.
Ingredients
4cupsrusset potatoespeeled and cut in chunks
1cupleeks, chopped and separated white from greenor use chopped white or yellow onion
1quartchicken or vegetable stockenough to completely cover the potatoes with extra liquid on top of them
½cupcelerychopped
¼cupparsleychopped
salt and pepper to taste
1cupheavy cream or milkoptional
Instructions
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 and bring to a boil. Reduce heat to a simmer. 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.