French Vichyssoise or Leek Potato Soup

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

leeks, onion, butter, potatoes, poultry stock, cream, mace, salt, watercress, chives

Taken from www.foodgeeks.com/recipes/21381 (may not work)

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