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Vichyssoise

Vichyssoise

Ingredients

4 medium leeks white and tender green only, sliced horizontally and cut into 1/2-inch pieces
2 tablespoons unsalted butter
1 teaspoon fresh thyme
4 medium Yukon gold and/or white potatoes (about 1-1/2 pounds total), peeled, cut into 1/2-inch slices
4 cups chicken stock or broth, low sodium
1/2 cup water
1-1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground white pepper
1/2 cup heavy cream or half & half
Optional fresh chives for garnish

Cooking Instructions

Put leeks in a medium bowl and add cold water. Swirl, then let stand for 5 to 10 minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.

Melt the butter in the Cuisinart French Dutch Oven set over medium heat. Add the drained leeks and thyme. Let cook until softened, about 5 to 8 minutes. Add the potatoes, stock, water and 1 teaspoon of the salt and pepper. Cover and bring to a boil over medium-high heat. Once mixture comes to a boil, reduce heat to medium low. Simmer, uncovered, until potatoes are soft, about 12 to 18 minutes.

Using a Cuisinart immersion blender, this soup can be pureed directly in the pan. Be sure the metal blade is completely submerged, and using an up-and-down motion, blend until ingredients are puréed and completely smooth. If an immersion blender is not available, blend in batches in a blender or food processor.

Stir in the salt, pepper and cream or half & half. Taste and adjust seasoning as desired.

Serve immediately or place in the refrigerator until cold for a chilled soup. Garnish with chopped chives.

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