Vichyssoise or Potage Parmentier
- 15 MIN
- 20 MIN
- 4 H
- In a large saucepan over medium-low heat, soften the leek in the butter until it turns translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Purée the soup in a blender until smooth. Add the cream (see garnish idea). Season with salt and pepper.
- Serve hot or cold in glasses or cups.
- Instead of adding the cream to the soup, whip it, top each serving with a dollop, sprinkle with pepper and serve immediately.