Classic Vichyssoise

Ingredients

• Servings: 4
• 1 tablespoon butter
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 5 cups chicken broth
• 1/4 cup heavy whipping cream

Recipe

• in a large stock pot melt butter over low heat. add leeks and onion, cover, and cook for 10 minutes.
• add potatoes and season with salt and pepper. add thyme, marjoram, bay leaf and stir well. cover pot and continue to cook for 12 minutes.
• add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• puree soup in blender or food processor and cool.
• prior to serving add cream. if you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.