Vichyssoise or Potato Leek Soup

by Gary Travino
(San Francico, CA USA)

3 russet potatoes, peeled and sliced or diced
5 leeks, trimmed, cleaned, then thinly sliced, including the tender green part
4 cups chicken broth
4 cups water
Salt
4–6 tbsp. whipping cream
2–3 tbsp. minced fresh parsley or chives

Put potatoes, leeks, salt to taste, and water and broth in a large saucepan over medium heat and simmer, partially covered, until vegetables are tender, 40–50 minutes.

Mash vegetables in the soup with a fork, or pass the soup through a food mill. You can also use a blender! Correct seasoning with salt.

Turn off heat, just before serving, stir in the cream by spoonfuls. Pour soup into a tureen or soup bowls and decorate with the herbs. Add a little freshly ground white pepper, if you like.

For Vichyssoise, cool completely and served in chilled bowls.