VICHYSSOISE (CHILLED LEEK AND POTATO SOUP)

VICHYSSOISE (CHILLED LEEK AND POTATO SOUP) image

Yield 6-8 about 2 1/2 quarts

Number Of Ingredients 8

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4 cups sliced leeks white part only
4 cups of diced baking potatoes (Idaho recommended)
6 cups of water
2 tsp salt (or to taste)
1/2 tsp white pepper (or to taste
1 1/2 cups sour cream
1 Tbs minced chive
1/8 tsp nutmeg (or to taste)

Steps:

combine the diced potatoes and the diced leek with the water, salt and pepper and simmer about 30 minutes until the vegetables are tender. Taste and correct the seasoning if necessary. Puree in a blender/food processor or a food mill until smooth/ Whisk in the sour cream and simmer a moment to blend. Chill and top with chives and nutmeg.