My favorite--either hot or cold. This soup was invented when King Louis XIV, afraid of being poisoned, had his leek and potato soup tested by a number of tasters. He sent it back because it wasn't hot enough. The chef returned it as cold vichyssoise.
Printable Version Stuff
3 medium potatoes, peeled and chopped
2 tablespoons butter
1 large leek, chopped
1 medium onion, chopped
1 pinch dill
1/2 teaspoon salt
1/2 teaspoon pepper
21/2 cups milk
Garnish: parsley sprigs or dill
Stuff to do
1. Boil the potatoes in 3 cups of water until tender. About 15 minutes. Drain, save the broth, set the potatoes aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, onion, dill, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potatoes and broth, and stir.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. In a blender, blend the soup with the milk until thick and silky smooth.
7. Refrigerate until cool.
8. Pour or ladle into bowls and garnish.
Makes four to six servings.
