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POTATO LEEK SOUP |
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| Sometimes called vichyssoise |
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| Ingredients: |
3-4 cups peeled, diced potatoes
1 bunch leeks, thoroughly rinsed and thinly chopped. White parts only
32 oz chicken broth
1/2 cup white wine
1/2 teaspoon thyme
1 tablespoon bacon fat
S and P
Whipping cream, to taste (1/2 to 1. Cup)
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| Procedures: |
Cook all together 45-50 minutes, or till tender.
Mash, or boat motor only till slightly puréed.
Too much will make potatoes like glue.
Add s and p and parsley if desired.
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| Notes: |
2018-02-07: 2 quarts for the freezer.
2015-02-28: The leeks & potatoes were first sautéed in butter and bacon fat. We did not purée. Very good.
2014-07-12: not boat motored; very thick
2014-01-01: with bacon slices; not fat.
2013-01-23: added 1/2 cup white wine, 1/2 teaspoon thyme; 1 tablespoon bacon fat, producing 4 20-ounce containers.
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12/31/2020
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