Potato Leek Soup (Vichyssoise)

  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
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3 tablespoons butter

3 cups leeks, sliced and washed

4 cups potatoes, peeled and diced

Salt and pepper

8 cups water

2 cup heavy cream


  1. In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.
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