Vichyssoise

The hearty flavor of this tasty soup comes from the combination of leeks and potatoes. The addition of sour cream provides the dish with a nice creamy texture. Great to treat your family on a cold winter’s night.

Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 6

Ingredients:

4 tbsp olive oil
2 cups finely diced raw potatoes
1 tsp salt
6 leeks, thinly sliced
3 cups water or vegetable broth
1/2 tsp freshly ground black pepper
1 1/2 cups sour cream or heavy cream
A dash of nutmeg
Chopped chives

Directions:

1. Place the potatoes in a pot. Add enough water to cover and cook over medium-high heat until they become tender, 25 minutes.
2. Add the oil to a medium saucepan and set over medium heat. Add the leeks and sauté for 3-4 minutes, stirring frequently. Add the broth or water and bring to a boil. When the leeks become soft, add the cooked potatoes. Sprinkle with nutmeg, salt and pepper. Give a stir.
3. Transfer the mixture to a blender. You will need to puree the mixture in batches. Blend until smooth.
4. Pour the heavy cream or sour cream into the soup, and mix well. Serve warm, garnished with chopped chives.
5. Serve with pickled cabbage.