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3-6leeks, mostly white part but a bit of green is fine
5 cchicken stock
·salt and pepper to taste
1 cheavy cream
How to Make The Pretentious Vichyssoise
- Clean your leeks carefully, the outer leaves especially get full of sand. (I usually chop them and then place in a colander and rinse). Chop roughly.
- Melt butter in saute pan and place the leeks in, and cook on medium until tender, but not browned.
- Transfer to a soup pot and add potatoes and the stock. Cook until potatoes are done about 30 minutes.
- Carefully transfer to a blender or use an immersion blender to puree. Add cream, and adjust for seasoning.