Classic Vichyssoise

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 leeks
• 6 medium potatoes
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cups chicken broth or 4 cups stock
• 1 cup whole milk
• salt and pepper

Recipe

• 1 prepare and wash leeks thoroughly: remove roots and stems, keeping about three inches of the green part.
• 2 slice each leek vertically through the stems, leaving half an inch at the bottom so that the leek stays intact. fan in a bowl of cold water and wash between the leaves. chip to a medium consistency.
• 3 peel potatoes and chop roughly.
• 4 in a large saucepan or stockpot, melt butter and oil together over very low heat. add leeks and sweat over very low heat for 20-30 minutes. they should be tender but not browned.
• 5 add potatoes and chicken broth.
• 6 simmer for 30 minutes or until potatoes are done.
• 7 process in a blender or food processor, or with a stick blender or food mill. you want a thick, velvety consistency.
• 8 add milk and stir to combine.
• 9 salt and pepper to taste.
• 10 serve cold.