The useful comments we can give about this soup are that it is certainly yummy, but is a real winner as a base for some other bright or loud flavor. We dolloped a bit of crème fraîche on the top, a bit of salt and pepper, and brainstormed about what could go in it. The flavor we used that night was a bit of minced scallion — a perfect light oniony foil for the thick, rich, and subtly flavored base. We'd have used chives, but we ran out.
As a matter of record: purple potatoes make gray soup. Just say'n.
Julia's Potato-Leek Soup, or Vichyssoise
Modified for two (one small appetite and one huge one)
- 2 medium to large (not purple) potatoes, diced
- 2 large leeks, sliced in 1/4" rounds to the light green part, soaked in water to remove grit
- 3 cups Safeway Organics chicken broth (3/4 of the box) - Julia says you can use easily use water instead
- 1 1/2 to 2 tsp salt
- some crazy strongly-flavored something (2 Tbl scallions, 2 tsp lemon thyme, etc.)
- couple dollops sour cream or crème fraîche
- Bring vegetables in the broth or water to a boil in a saucepan.
- Salt, cover partially, and simmer 20 minutes. If the veggies aren't tender, try another 10 min or so.
- Keep it as is with flavoring, or puree in a good blender with the flavoring of choice (careful of explosions!) if you feel like a velvety soup.
- Top with a dollop of crème fraîche.