This Golden Potato Leek Soup, (or Vichyssoise), you choose, can sure warm the tummy. What else can you do on a cold January day, at least that was my thinking. This is one of the soups that didn't make it on to my soup list last year so I gave it a try today. It's smooth and creamy and has a light potato leek flavor. What makes the soup have it golden color is the carrots. You really can't taste them but it's wonderful to have the added nutrition. I really like the bacon garnish and it added a third dimension to the flavor.
1 Tablespoon olive oil
3 leeks, use only the white part, sliced and chopped
3 large (baked potato size) Russet potatoes
2 medium carrots, peeled and grated
sprinkle dried parsley flakes
sprinkle garlic powder
salt and pepper, to taste
32 oz. chicken stock (4 cups)
1/3 cup cream
2 Tablespoons butter
3 strips bacon, sautéed and chopped for garnish
In a stock pot saute chopped leeks in a tablespoon olive oil until just soft. Add chopped potato, grated carrots, garlic powder, parsley, salt, pepper and the chicken stock. Gently boil for 10-15 minutes, or until the potatoes are soft. Add creme and butter. Stir until the butter is melted.
Puree with an immersion blender or stand-up blender as much as desired. Remember to be careful with the hot liquid. Garnish with bacon and/or parsley flakes.
Makes 7 cups.