Cream of Potato Soup: VichyssoiseThis cream of potato soup recipe or vichyssoise recipe, is from Mastering the Art of French Cooking, co-authored by none other than Julia Child. Vichyssoise is a chilled soup which marries potatoes and leeks with the richness of cream, and a garnish of vivid green chives. Imagine enjoying this cold creamy potato soup out on the patio during summer vacation, or in the evening after a grueling day at work. Served it chilled, in a frosty martini glass, and this potato leek soup recipe will be a big hit with family and friends. The ingredients for this creamy potato soup recipe are: 3 cups peeled, sliced baking potatoes 3 cups cleaned, sliced leeks, white and pale green part only 6 cups chicken stock, homemade or low-sodium commercial 1/2 to 1 cup cream Salt and white pepper to taste 2 tablespoons minced chives Combine potatoes, leeks and stock in a large pot. Bring to a boil, then simmer, partly covered, until vegetables are very soft, about 45 minutes. Cool slightly, then puree in a blender or processor. Transfer potato soup to a covered container and chill at least 4 hours or up to 3 days. Before serving this cold potato soup, add as much cream as desired and season with salt and pepper. Serve potato leek soup in shallow bowls and garnish with chives. This recipe for vichyssoise serves 6 to 8.
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