Makes 4 to 6 servings
When served chilled, this classic soup becomes more sophisticated and even gets a new name: vichyssoise. I prefer it as a winter warmer-upper served with a sprinkle of sautéed leeks. Deep-frying strands of leeks will make them frizzled-a nice chef-style garnish. Wash thoroughly by slitting them lengthwise and spreading them apart to rinse under cold-running water.
2 tbsp. (30 mL) butter
1 tbsp. (15 mL) olive oil
1 clove garlic, minced
1 white onion, finely chopped
3 large leeks, trimmed, washed, thinly sliced
3 large starchy potatoes (such as any russet variety),
4 cups (1 L) chicken or vegetable broth
1 cup (250 mL) heavy cream
Salt and freshly ground white pepper, to taste
Sautéed leeks or lengths of fresh chives for garnish
In a large saucepan, combine butter and oil over medium heat. Add garlic, onion and leeks. Sauté, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.
Add potatoes and broth. Bring to a boil then reduce heat, cover and simmer for about 25 minutes, stirring occasionally.
When vegetables are soft, use a hand blender to purée soup (or purée small batches in a food processor or blender) until relatively smooth.Wipe saucepan clean, if necessary. Return soup to pan and add cream and seasonings. If mixture is thicker than desired, add some milk and simmer until heated through. Serve hot, garnished with sautéed leeks or fresh chives.