Vichyssoise
Nothing beats ice-cold vichyssoise topped with snipped chives on a hot summer day. Give this easy-to-make old-school treat a try!
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Ingredients
- 1 1/2 pounds peeled russet potatoes, diced into 1″ pieces
- 1 t salt
- 3 T butter
- 5 cups leeks, cleaned and sliced using white parts and a little of the light green parts
- 5 cups chicken broth
- Ground pepper
- Freshly grated nutmeg, to taste
- 1 1/2 cups heavy cream
- Chopped chives for garnish
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