Potato-Leek Soup Vichyssoise

Ingredients

• 3 tablespoons butter
• 1 large leek, sliced
• 2 cloves garlic, minced
• 3 large potatoes, peeled and diced
• 2 cups chicken broth
• 2 cups half and half or cream
• Salt and pepper to taste

Directions

1. Melt the butter in a large saucepan over medium heat.
2. Add the leek and garlic and cook until softened, about 5 minutes.
3. Add the potatoes and chicken broth, bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Add the half and half or cream and continue to simmer for 10 minutes.
5. Remove from heat and puree the soup in a blender or with an immersion blender until smooth.
6. Season with salt and pepper to taste and serve.

Interesting Facts

• The original Vichyssoise was created in the early 1900s by a French chef living in New York.
• Vichyssoise is traditionally served cold, but it can be enjoyed hot as well.
• This soup is a great way to use up leftover potatoes.