WILMINGTON, NC (WWAY) -- Vichyssoise is a cold potato soup that's smooth, creamy and very refreshing on these hot summer days. Alicia Ross shows us how to make her recipe for it in this week's Kitchen Scoop.
1 tablespoon butter
3/4 cup thinly sliced leeks
2 cans (14 1/2 ounces each) reduced-sodium, fat-free chicken broth*
2 cans (14 1/2 ounces each) sliced or whole new potatoes*
1/2 cup half and half or whole milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt, optional
Black pepper to taste
Snipped chives, optional garnish
Melt butter in a 4 1/2-quart or larger soup pot over medium heat. Wash leeks thoroughly by cutting in half vertically and peeling back the layers while rinsing to remove dirt. Slice leeks and add to pot. Cook, stirring frequently until soft, about 2 minutes. (Be careful no to brown, reduce heat if necessary.)
Remove from heat and add drained potatoes and broth. Using an immersion blender, blend until smooth, breaking up and then pureeing any large pieces of potato or leek. (Or use a regular blender or food processor – however, add only enough broth to puree without overflow.)
Pour potato mixture into a large serving or storage bowl. Add remaining ingredients. Stir well, and chill (see note) for cold soup or for room-temperature, serve at once garnished with chives, if desired.
Refrigerate the potatoes and broth a day or more before making soup to reduce chill time. If potatoes and broth are not cold, chill 20 minutes in the freezer before serving, stirring once after 10 minutes.
Or use 3 cups baked or boiled potato chunks, skins removed.
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