Mark's Vichyssoise

"If you're watching your calories and/or fat content you should avoid this soup altogether. Eliminate the half and half and cream and simply make a hot potato-leek soup. It is still delicious. If you wish to be semi-decadent, keep the cream and substitute water or vegetable broth for the chicken broth. Or reduce the half and half and cream and use more broth. However, the soup will not be as rich and smooth. Your choice. " Mark Vogel

• 4 leeks, tough greens removed, thinly sliced
• 3 tablespoons butter
• 2 large or three medium Idaho (russet) potatoes, peeled and diced
• 1 quart chicken broth
• 1 cup half and half
• 1 cup heavy cream
• Salt and white pepper to taste
• Chopped chives for garnish (optional)

METHOD

To clean leeks: leeks are a very gritty onion and must be cleaned thoroughly. Cut off root end and cut green end where greens start to get tough. Slice leek lengthwise and open up layers under running water. Slice thinly crosswise.

Lightly sweat leeks in butter. Add potatoes and chicken broth. Bring to a boil, then immediately lower to a simmer until vegetables are completely soft,about 20 - 25 minutes.

Add half and half and cream and bring back to a simmer. Strain soup through a fine mesh sieve, crushing and pushing potatoes through it. Some folks put it in a blender before straining it. If you do, puree it briefly. Overworking the starch in potatoes can make soup gluey. Add salt and pepper to taste.

Chill soup with plastic wrap resting right on top of it to prevent a film from forming on the surface. Ladle it into chilled bowls and sprinkle with fresh chopped chives if you like.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Mark Vogel

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