Vichysoisse (Leek and Potato Soup)

Serve this wonderful leek and potato soup served warm or chilled as an appetizer.

Serves:  6

Prep Time: 15 min

Cooking Time: 30 min

Total: 45 min

Ingredients

1-2 tbsp. oil
4  large leeks
2 large potatoes, peeled and cubed
4-5 cups water
1-2 cubes vegetable or chicken stock (optional)
2 cloves garlic, chopped
salt and pepper
dash of cream or soy cream, to garnish
sprinkle of fresh chives, to garnish

Directions

1. Remove the green part of the leeks, and slice off the bottom root. Make a long, deep slit lengthwise to open the white part of the leek.  Holding it so that it stays together, wash the inside layers of the leek, as there can be dirt between each layer.  Cut leeks into slices.
2. Heat oil in a large pot and saute leeks and garlic for about 6-8 minutes, or until they turn slightly translucent.  Stir frequently.
3. Add potato cubes and enough water to cover the contents of the pot.  Add a cube of chicken or vegetable stock if desired.
4. Cover with a lid and bring to a boil.  Cook until potatoes are soft, about 20 minutes.
5. Remove from heat and let cool.  Add salt and pepper to taste.
6. Puree lukewarm contents with a handheld blender, regular blender or food processor. and pulse until desired consistency is reached.  For a chunkier consistency, use a potato masher.
7. Serve either at room temperature, or chilled.  Before serving, garnish with a bit of cream and a sprinkle of fresh chives.