1 1/2 lbs, trimmed, cleaned, cut
for garnish, chopped
1 1/4 lbs, peeled, cut
Vichyssoise Soup with Potatoes
1 h 10 m
1 h 25 m
- In a pot, melt unsalted butter over medium heat. Add leeks. Season with salt. Cook until the leeks begin to wilt and then, reduce heat to medium-low. Cook the leeks for 30 minutes, until soft.
- Add potatoes and broth. Simmer slowly for 30 minutes, until the potatoes are soft. Puree the mixture in a blender. Whisk in the cream and creme fraiche.
- Heat the soup over medium heat. Season with pepper and salt to taste. Serve and enjoy your Vichyssoise Soup!