Easy Vichyssoise Recipe - Fast and Delicious Recipes

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Yields: 6 serving(s)

Trim leeks and wash well to remove all sandy particles.
Slice white part of leeks, onion and potatoes into thin slices.
Melt margarine in a large saucepan with lid.
Saute leeks and onions until tender; do not brown.
Add potatoes and chicken broth.
Bring to a boil, then reduce heat to a simmer.
Cover pan and simmer 15-20 minutes or until potatoes are tender.
Let cool to room temperature.
Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender.
Pour puree into a large bowl.
Stir in half-and-half.
Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish.
If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil.