Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

Cuisine: French

     Serving Size: 6 1.5 3 6 12 24 - Change

Date Added: June 02, 2010

1. Simmering the soup.

2. Bring the leeks, potatoes, and water to the boil in= the saucepan.

3. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender.

4. Puree the soup if you wish. Taste, and correct seasoning.

5. After chilling the soup, you may wish to stir in a little more cream.

6. Taste carefully again, and correct the seasoning.

7. To= p each serving with a sprinkle of chives or parsley.

8. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly.

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Dietary Notes:

This Chilled Leek And Potato Soup - Vichyssoise recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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