Overview
Potato and leek soup (Vichyssoise) 3 tablespoons butter 3 cups sliced leeks (Use only the whitish parts, not the dark green bits - slice and separate rings in water to get dirt out then drain, I think I bought like 1.5# whole leeks) 4 cups peeled and diced potatoes (use a starchy potato) 8 cups of water or chicken broth (i used 4-5 cans chicken broth) 2 cups heavy cream Melt butter in stockpot, add leeks and cook covered until softened over medium heat (about 10 minutes, stirring occasionally). Then add potatoes and season w/ salt and pepper. Add broth or water and bring to boil before reducing to simmer. Cook until vegetables are tender (maybe about 30-40 minutes?). Turn off heat and cool a little. Then I used the immersion blender (or food processor) to blend it until it is smooth (burns if it splashes you if it's boiling hot). Then stir in 2 cups of heavy cream. Taste for seasoning and then serve. It's supposed to be served very cold but I like my soup hot.