Vichyssoise (Cold Potato-Leek Soup)
By Melissa’s Corporate Chefs
1 1/2 cups Baby Dutch Yellow® Potatoes (DYP's) diced (1 inch pieces)
1 1/2 cups Leeks trimmed washed and cut
2 tablespoons Butter
3/4 teaspoon Organic Grinders Garlic and Herbed Sea Salt
1 cup Heavy Cream
1 cup Milk
White Pepper to taste
3 cups Vegetable Stock
Dice DYP's into small, same-sized pieces.
Place in a bowl with water.
Discard dark green tops of leeks and bottom root end.
Slice in half lengthwise and run under tap water agitating occasionally to dislodge any sand.
Allow leeks to drain in a colander.
Cut leeks crosswise in 1 inch pieces.
You may wish to re-rinse and drain leeks again once they have been cross-cut.
In a soup pot, cook leeks in butter over low heat, stirring occasionally, until leeks are softened.
Add potatoes, vegetable stock and Organic Grinders Garlic and Herb Sea Salt.
Bring to a boil, reduce heat and simmer, covered, 40 minutes, or until potatoes are very soft.
Remove from heat and allow to cool.
Add milk and cream, mix thoroughly.
In a blender puree soup in batches until smooth.
Chill soup, covered, until very cold.
Check and adjust seasoning.
Garnish with fresh chives.