Vichyssoise

Ingredients and Weight:

• 2 lbs leeks, white and light green parts only, chopped
• 1 lb Yukon Gold potatoes, peeled and chopped
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped chives
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Melt butter in a large pot over medium heat.
2. Add leeks and sauté until softened, about 5 minutes.
3. Add potatoes and sauté for another 2 minutes.
4. Pour in chicken stock and bring to a boil.
5. Reduce heat to low, cover, and simmer until potatoes are tender, about 20-25 minutes.
6. Puree soup in a blender until smooth and creamy.
7. Stir in heavy cream, Parmesan cheese, and chives.
8. Season with salt and pepper to taste.

Nutritional Information:

(Per serving)

• Calories: 320
• Fat: 22g
• Carbohydrates: 35g
• Protein: 10g

Dish Characteristics:

• Smooth and creamy texture
• Rich and flavorful with leeks, potatoes, and cream
• Slightly cheesy and herby
• Perfect for a cold or rainy day

User Comments:

• "This soup is so velvety and delicious! The flavors of the leeks and potatoes are perfectly balanced."
• "I love the addition of Parmesan cheese and chives. It really takes the soup to the next level."
• "This soup is surprisingly easy to make and can be easily customized with different vegetables or herbs."
• "I served this soup with a grilled cheese sandwich and it was the perfect comfort food meal."
• "I've made this soup several times now and it's always a hit with my guests."

Special Precautions and Tips:

• If you don't have heavy cream, you can substitute whole milk or half-and-half.
• For a richer flavor, use a flavorful chicken stock or broth.
• To make the soup ahead of time, prepare it up to step 7 and refrigerate for up to 3 days. When ready to serve, reheat over medium heat until warmed through.