Leek & Potato Soup (a.k.a. Vichyssoise)

I was so very busy and hungry the night I served this that I didn't remember to take a picture! I plan to make it many more times though, so I WILL get that pic and add it when I do!

I adapted this recipe from a Cooking Light Soup book. When I saw the ingredients, I knew I had to make it. As usual, I couldn't make it exactly as listed. I really don't know what it is with me! Ha! But my changes were perfect. Our guests LOVED it as much as we did!

The book explained the name "Vichyssoise". A chef at the Ritz Carlton (NY), Louis Diat, created it in 1910! Apparently the name means coming from Vichy, a French city near where he grew up.

1 tbsp canola oil
3 1/4 cups leek, diced
4 cups potatoes, peeled and diced
1 tbsp garlic, minced
1 (14 oz) can reduced sodium chicken broth
1/2 cup heavy cream
1/2 cup whole milk
1 1/2 tsp kosher salt
1/2 tsp fresh pepper
fresh chives, minced, to garnish

Leeks are quite the dirty little things and require extra attention before dicing. Rinse them well with cold water and chop off the roots and part of the green tops. Take off the outer layer, and then cut them lengthwise. Rinse each individual layer really well, because you'd be surprised how much dirt hides in there!

Heat the oil in a large pot, to medium low. Add the leeks, cover and let them cook for about twelve minutes. Toss in the garlic.

Add the chicken broth and potatoes, stir and bring it to a boil. Put the lid on and reduce the heat. Let it simmer for fifteen minutes.

Let it cool a bit and blend it in a food processor. You can either return it to the original pot or put it into a large serving bowl.

Mix in the salt, pepper, cream and milk.

Serve it with about a tablespoon of chives.

The book mentioned that this style of soup is traditionally served cold, but is also good warm. I chose room temperature but have no doubt that it would be good no matter what its' temp.!

Click here to view the printable recipe.