A French Creamy Classic

So I had a big leek hanging out in my fridge and some Yukon Golds in the pantry. They whispered “soup time.” Simple to make, balanced in taste—it’s always been in my recipe trove. The classic French version “Vichyssoise” is served cold, but some like it hot [me, me].

Serves 6

INGREDIENTS: For a vegetarian version: a clever switch for cream is 1 cup water and 2 TBS tahini, mild olive oil for butter, and mock chicken stock

• butter – 4 TBS
• leeks – 2 cups (1 med.), quartered, 1/2-inch lengths
• garlic – 2 tsp minced
• potatoes – 2 LBS, golden [Yukon], peeled, 1/2-inch dice
• bay leaf – 1 large
• thyme – dried, 1/4 tsp, or 3 fresh sprigs
• chicken stock – 4 cups,
• salt – 1 tsp
• heavy cream – 1 cup
• white pepper – 1/8 tsp, or black pepper
• chives – garnish, [or top it with bacon, fried leeks, or fresh herbs]

INSTRUCTIONS:

1. In a soup pot sauté the leeks and garlic in butter on medium-low until softened; a few minutes. Do not brown
2. Add in the potatoes, bay leaf, thyme, stock, and salt and simmer for 12-15 minutes until potato is soft
3. Add in the cream and return to a simmer for a couple minutes
4. Taste for seasoning and add pepper
5. If you like a creamy version, use an immersion blender for a bit of chunky or purée for a creamy version
6. Serve with chives

ALTERNATE RECIPE: Potato-Leek-Curry Soup

Add 2 tsp curry powder for a spicy version. Sauté the curry in the butter until fragrant, then complete Step 1