Chilled Leek and Potato Soup Recipe . Vichyssoise Recipe

In this issue of Party Yak:

Vichyssoise: Chilled Leek
and Potato Soup Recipe

Guest-Pleasing, Warm-Weather Fare

Somehow, a Leek and Potato Soup recipe doesn't sound quite as exotic as a Vichyssoise (vishee-swah) recipe, but they taste exactly the same... delicious.

Chilled soup is soooo refreshing on a hot day. There are other cold soup recipe choices, of course, but by popular demand, I made this particular cold soup twice in one week during the recent, horrid West coast heat wave.

Like finding out that imported beer in Mexico is Budweiser, there are always those surprised to learn that Vichyssoise is simply cold leek and potato soup. I think they're a little disappointed, too, until they taste it. But... Leek and Potato Soup tastes as good as Vichyssoise sounds.

And as it happens, a leek and potato soup recipe is a terrific make-ahead meal idea to serve your guests for lunch or a casual dinner. Serve a mug of Vichyssoise with cold sandwiches or Summer Kabobs on the side and, for dessert, Dirt Dessert . (How often do your friends thank you for suggesting they eat dirt?)

Vichyssoise Recipe

3 large leeks
1 large onion
1/2 cup (1 stick) butter
2 pounds potatoes
6 cups flavorful chicken broth*
Salt and white pepper to taste
Chopped chives

*For chicken broth I actually use chicken soup base, 6 cups water + 2 – 2 1/2 tablespoons soup base. Bouillon works as well; just follow the package directions. If you're using canned chicken broth, you may need to spruce it up a bit; if your broth is tasteless, your soup will suffer.

Directions:

Cut the top and bottom from the leeks; use only the white part. Cut the leeks in half lengthwise and rinse them thoroughly. Leeks are notorious for having dirt hidden in the layers.

Chop the leeks and onion and place them in a large pot. Sauté them in butter until they are very soft, 20 to 30 minutes.

Meanwhile, scrub and chop the potatoes. Prepare the soup base and add both the broth and the potatoes to the pot. Bring to a low boil. Reduce the heat and simmer until the potatoes are tender, another 30 minutes.

Remove the pot from the heat and cool the soup slightly. Stir in white pepper to taste and, if need be, salt.

Puree the cooled mixture in a food processor or blender in batches.

Chill thoroughly in the refrigerator for at least 4 hours, overnight if you can.

Stir in the sour cream or heavy cream just before serving. Adjust the spices, if necessary. Garnish with chopped chives. Makes about 12 cups.

Serving tip:

Chill the soup bowls or mugs you will be using as well as the soup. This not only keeps the soup cold, but adds an unbeatable sensual element to the meal. In restaurants, Vichyssoise is often served on crushed ice, but at home, a well-chilled bowl does nicely.
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Be prepared to give out your "Vichyssoise recipe" to your guests, for maximum impression, not your "Leek and Potato Soup recipe."

Liane

Party Yak articles not about a leek and potato soup recipe

Vichyssoise: Chilled Leek and Potato Soup Recipe

Guest-Pleasing, Warm-Weather Fare

Vichyssoise Recipe

Vichyssoise: Chilled Leek
and Potato Soup Recipe