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Leek and Potato Soup( Vichyssoise) Recipe

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This recipe for Leek and Potato Soup( Vichyssoise), by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 leeks - wash carefully
4 oz. butter
1 medium onion, chopped
3 lbs. potatoes, sliced
2 cans chicken broth
1 1/2 c light cream

Directions:
Directions:
Wash leeks carefully under cool running water. Slice the white part of the leeks and put them in a heavy pot with the butter. Add the onion and cook over medium heat until the onion begins to turn translucent. Add the potatoes to the pot. Add the cans of chicken broth and bring to a boil. Immediately reduce heat to low. Simmer for an hour. When the mixture has cooled, run it though a blender. This is called vichyssoise concentrate. Store this in the refrigerator and just before serving mix in the cream.

Personal Notes:
Personal Notes:
This can be served hot or cold and should be topped with fresh ground pepper and a scattering of chopped chives.

This recipe came from The Husband's Cookbook by Mike McGrady.

 

 

 

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