The picture didn’t come out great, but my kids loved this vichyssoise soup sprinkled with finely grated carrots. This is a very simple soup that we had for a weeknight dinner and then ate as leftovers for lunch. It is a great recipe because it is all vegetables, fast and easy to make and it can be prepared in advance. We had it cold but it can also be eaten hot. Although I didn’t try it this time, this soup would be great topped with toasted sesame seeds.
- 5 chopped leeks (white part only)
- 1/4 white onion
- 4 medium red potatoes, peeled and chopped
- 4 tablespoons butter
- 1 to 2 teaspoons olive oil
- 8 cups water
- 1/2 cup cream or whole milk
- 2 tsp salt
- 1 carrot, finely grated
In a heavy bottomed pot or saucepan, combine leeks and onion with butter and olive oil and cook over a medium flame for about 10 minutes, until the vegetables are soft. Add the salt, water, and potatoes and bring to a boil, then turn down the heat, cover and boil lightly for about 30 minutes, until the potatoes are soft. Remove from the heat and let cool. Puree the soup with an immersion blender. Once cool, add milk or cream and refrigerate. When ready to serve, sprinkle with the carrots.