French Vichyssoise or Leek Potato Soup




3 md. sized leeks; white part only
1 md. sized onion
2 tbsp. butter
4 md. sized potatoes
4 cups poultry stock, homemade is best
1 cup cream
1/4 tsp. mace
Salt and white pepper
Chopped watercress or


Mince the leeks and onion. Stir and sauté them 3 minutes in 2 tablespoons butter. Pare, and slice very fine the potatoes and add 4 cups stock. Simmer the vegetables, covered, 15 minutes or until tender. Put them through a very fine sieve food mill or blender. Add the 1 to 2 cups cream, mace, salt and pepper to taste and the chopped watercress or chives. Makes about 8 cups.

Author's Comments

This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness.

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