Potato Leek Soup

A cold Chicago day cries out for a thick supple soup to warm one's inners with style. Potato leek soup to the rescue. Also called "Vichyssoise," white potato soup with leeks and shallots becomes so thick a spoon could stand up in the bowl. Or glass, as seen in the photo.

Pronounced Vee-she-su-waa-ze, one thinks it's from France, but one is wrong. Invented by a French Chef, Louis Diat, Vichyssoise had its origins in New York's Ritz-Carlton Hotel in 1917. Prepared with added cream to make it even thicker, Chef Diat made the soup his mama used to make and serve warm. On this warm day Chef Diat served Le Vichyssoise cold, and it was a big hit. Now, you can make it at home in less than an hour, with the help of finedining.com. It's quick, it's filling, it's inexpensive and it's delicious.

Ingredients - Serves 6
2/3 cups leeks, slided thinly, white part only
1 small onion, sliced
2 Tablespoons butter
2 1/2 cups potatoes, peeled and sliced thinly
2 cups chicken broth
1 1/2 cups milk
1 cup heavy cream (or half and half)
Salt and pepper to taste
Snipped fresh chives or parsley for garnish

In a saucepan over medium heat, saute leeks and onion in butter until tender but not brown. Add the potatoes and chicken broth. Bring to a boil then cover and reduce the heat, simmering for 35-45 minutes or until the potatoes are soft. The soup mixture needs to be blended (in a blender or food processor) to become smooth. Scoop soup out of the saucepan and place into a blender or food processor; blend until smooth. Return the mixture to the pan. Add milk and cream, mixing well. Add salt and pepper to taste. The soup can be served immediately or refrigerated.

If the soup will be warmed for serving at a later time, use caution when reheating. It is much easier to slowly heat the soup in the microwave instead of the stove top to keep it from burning. Garnish with chopped chives or parsley, sit down and start eating. The soup is extremely filling so there is no need to serve large bowls -- small glasses with spoons can be used to give the soup an even more interesting touch.

Photo attribution: petesmith