Vichyssoise

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In a large pot, melt some butter over medium heat and add the chopped onions. Sauté until they are soft and translucent, about 5 minutes.

Ingredients quick view

3 large leeks, white and light green parts only, thoroughly washed and sliced

2 medium potatoes, peeled and diced

1 medium onion, chopped

4 cups chicken or vegetable broth

1 cup heavy cream

Salt, to taste

Black pepper, to taste

Chives, for garnish (optional)

For a smoother texture, ensure that the leeks and potatoes are finely chopped prior to cooking.

You can make Vichyssoise a day in advance; the flavors will meld beautifully as it chills.

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