Vichyssoise: A Pleasant Peasant Soup

A great soup for summer, and so easy to make is Vichyssoise. I was inspired by discovering some beautiful leeks at the market, and having some potatoes that I needed to do something with.

3 large Leeks
5 Potatoes
5 cups water
1 knorr condensed Chicken stock
1/4 cup half & half
2 tablespoons Butter
Salt and Pepper

Chives and Olive Oil to garnish

1) cut the white ends of the Leeks into thin discs about 2 inches up or until they become green on the outer level and sauté in butter over low heat. 2) peel and cube the potatoes and add them to the pot with the water, Chicken Stock, some salt and pepper and bring to a low boil for about 30 minutes until the potatoes are tender through. 3) Transfer to blender or food processor and puree, add about 1/4 cup of half and half and blend a little more.

Garnish is just a bunch of chive spears with about an equal amount olive oil pureed and a little salt and pepper.

Chill soup and serve cool with garnish.