vichyssoise (potato & leek soup)

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A simple and delicious soup that goes great with a spicy salad or grilled sandwich.

Servings:
4 to 8
Preparation Time:
30 minutes

Tools

  • heavy pot w/ lid
  • knife & cutting board
  • kitchen scale
  • measuring cup
  • blender

Ingredients

  • leeks
  • white or yellow onions
  • olive oil
  • small red or yukon gold potatoes
  • kosher salt
  • fresh ground white or pepper
  • red chile flakes
  • water and/or stock and/or broth
  • chives

Cooking Instructions
Clean and chop leeks and onions - 3 to 4 leeks to every 1 small onion. I normally use up to the medium green part of the leek and yellow onions unless I am making the ultra-white version of the soup.

Weigh the leeks and onions together.

Start heating the leeks and onions in a little oil over medium-low heat. Do not let them brown.

Peel and chop potatoes until they weigh as much as the leeks and onions.

Stir the potatoes into the leeks and onions.

Add 1 tsp of salt 1/2 tsp of pepper and 1/8 tsp of red chile flakes for every 3 to 4 leeks.

Add liquid 1 cup at a time until it just covers the ingredients in the pot, then add up to 25% more liquid.

Bring to a boil then turn down to a simmer and cook until the potatoes are just cooked through.

Cool and blend a couple cups at a time until smooth.

Soup can be served warm or cold. Adjust seasoning as needed before serving.