French Vichyssoise (Leek and Potato Soup)

from The Joy of Cooking


Yield: About 8 cups of soup

Total Cooking Time: about 1 hour



3 medium leeks; white part only, minced

1 medium onion, minced

2 tablespoons butter

4 medium potatoes, peeled and sliced very thin

4 cups chicken broth (or 1 large can of College Inn Chicken Broth)

1 to 2 cups of milk or cream (optional)

salt to taste

ground white pepper to taste

1 tablespoon chopped chives or scallion for garnish



Saute leeks and onions in butter for 3 minutes. Add potatoes and chicken broth and bring to a boil. Simmer for 15 minutes or until vegetables are tender. Blend in a blender, a small amount at a time. Add cream, salt and pepper to taste. Serve hot or cold.


Note: This soup is delicious (and much lower in fat!) if you use lowfat milk instead of cream. Or, omit the milk/cream altogether.