Potato Leek Soup — Vichyssoise

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This recipe appears on p. 240 of the book Nourishing Traditions, as part of the “October Dinner” menu!

Ingredients

• 3 leeks, peeled, cleaned and chopped
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 4 potatoes, peeled and chopped
• 6 cups chicken stock
• several sprigs thyme, tied together
• 1 cup piima cream or creme fraiche
• sea salt and pepper
• finely chopped chives for garnish

Instructions

1. Sauté leeks until soft in butter and olive oil.
2. Add potatoes and stock, bring to a boil and skim.
3. Add thyme and simmer until all vegetables are soft. Let cool. Remove thyme.
4. Purée soup with a handheld blender. Chill well.
5. Process in food processor in batches with piima cream until frothy. Season to taste
6. . Serve in chilled soup bowls and garnish with chives

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