Vichyssoise
Ingredients
Scale
- 3 T butter
- 4 leeks trimmed and sliced thin (white part only)
- 2 medium onions, sliced thin
- 10 oz baking potatoes, diced
- 6 cups chicken stock
- salt and pepper from the mill
- 1 cup of creme fraiche or heavy cream
Instructions
- Melt the butter in a large pot
- Add the leeks and onions and cook until tender, but not colored
- Add stock and potatoes to pot, bring to a boil then reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes
- Puree in a food processor or blender until smooth, return to pot and add the cream
- Season with salt and pepper to taste
Find it online: https://therockymountainwoman.com/vichyssoise/