It was chilly over the weekend--perfect time to make soup! I used a bunch of leeks that I had bought earlier that week, chopped them up and sauteed them with some onion and garlic, then simmered in chicken broth with diced potatoes until the potatoes were soft. It would be best to use a blender to make it nice and smooth at this point, but blender-less as I am, I fished out the potato and leek and used a fork to mash it up manually :) I then added 2 cups of milk, and it was ready to go!

The recipes I saw online cautioned me to use only the white part of the leek, and only white potatoes, because the soup just had to be pristine and perfectly white! I rejected the perfectly white soup (I don't hate) and used some of the green part of the leek, as well as the various colors of potatoes that I had on hand, a fingerling mix of white, red, and purple potatoes. It gave the soup a light greenish color, which wasn't as appetizing as white, but not bad either! Next time I would use more milk or cream to try and thicken it up a little.

It apparently makes a good vicchyssoise, but I ate mine warm, and it was delicious!



Even better with a fresh batch of clover rolls.