Chilled Vichyssoise / Cold Leek & Potato Soup

Serving size: 6

  • 6 large potatoes peeled & sliced
  • 2 large leeks, sliced into 1 inch of green part
  • 2 qt chicken stock
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 c heavy whipping cream
  • 6 tsp freshly minced chives
Cooking Steps:
  1. In a non-stick stock pot, simmer potatoes and leek in chicken stock until tender.
  2. Purée vegetables in a blender. Return purée to the stockpot and simmer for 5 minutes.
  3. Stir in white pepper and heavy whipping cream. Set aside to cool.
  4. Pour into a bowl cover and refrigerate for at least 4 hours.
  5. Ladle the soup into 6 chilled bowls, garnish with 1 teaspoon of freshly minced chives.

Excerpted from Healing & Easy Eats: Recipes for Head and Neck Cancer Patients and Survivors (Second Edition), the official cookbook of the Head and Neck Cancer Alliance. Copyright © 2018. Available online now!

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