Vichyssoise (Leek and Potato Soup)
Ingredients
- 1 kg potatoes peeled and chopped
- 3-4 leeks white and light green parts only, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1.5 liters vegetable stock
- to taste salt
- to taste pepper
- to garnish plain Greek yogurt
- to garnish chives chopped
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
- Add the potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 20 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- Serve warm or chilled, garnished with a dollop of Greek yogurt and chopped chives.
