Looks like this might be the last heat wave we have until next year. Although, I feel like summer flew by this year, I do look forward to fall and the abundant soups that will adorn my table. However, it's still to hot this week for a steaming bowl of soup so I give to you, Vichyssoise. A delicious potato leek soup that is generally served cold but is equally as good warm or at room temperature, which is my favorite.
This soup comes together in a flash. I've lightened it up by cutting back on the butter and heavy cream that that's usually involved in this creamy soup. By all means, if you want to fatten it up, you can. Add more cream and less broth. Also, if you have a homemade chicken broth, use it. I've gone both ways and both are good, the homemade broth takes it up a notch.
If there's ever a a week to make it....it's now. It's hot but I'm not complaining.
Vichyssoise - Lightened Up
Serves 4-6
1 tsp butter
1 tsp olive oil
3 leeks, whites only, cleaned and sliced thinly
1 clove garlic, minced
3 medium white potatoes, peeled and cubed
6 cups chicken stock, homemade or store bought
1/4 cup heavy cream
Chives for garnish
Melt the butter and oil in a large pot over medium heat. Add the leeks and garlic. Saute, stirring often for about 5 minutes until softened, not browning. Add the potatoes and the stock. Bring to a simmer and cook until the potatoes are soft.
Remove the pot from the heat and let it cool off for a few minutes. Using a blender or food processor, carefully add the soup and blend. (Hot soup can explode in a blender - be very careful and hold a tea towel over the lid to prevent that.
Once the soup is blended, stir in the cream. Check for seasoning.
Let the soup cool off and then refrigerate if you'd like it cold, otherwise let it come to room temperature.
