Potage Parmentier/Vichyssoise (Leek and Potato Soup) Recipe

You can reduce cooking time using a pressure cooker. Add all the ingredients except for the cream. Place the lid and bring to full pressure. Lower the heat to stabilize and cook for 5 minutes. Remove from heat and release the pressure. Take off the cover and simmer for 10-15 minutes uncovered then follow the remaining steps.

Serves 4

1 pound/450 grams sliced potato
1 pound leeks, rinsed and sliced including the tender part of the green
2 quarts/2 liters water or chicken stock
1 tablespoon/15ml salt
1/4 teaspoon/1ml ground white pepper (optional)
1/4 cup/60ml heavy cream

Add the potato, leeks, water or stock and salt to a large pot. Bring to a boil on hight then turn down heat to medium and simmer partially covered for 30-40 minutes or the vegetables are very tender. Place the mixture in two (2) batches in the blender or your can sieve through a food mill (smallest disk). Once pureed pour in the cream. You may season with white pepper if you wish. Serve hot or chill in the refrigerator for 1-2 hours. Taste and add more cream if necessary this will now be (Crème Vichyssoise Glace).

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