Vichyssoise/Chilled Leek & Potato Soup

Vichyssoise, is a thick soup made of leeks, onions, potatoes, cream with vegetable stock or chicken stock. This creamy soup is traditionally served cooled though it can be eaten hot. Though this soup is well known in United States, the origin of this soup is still a big question mark, yes this soup is quite an American invention. Trust me, though this soup is a reinvention of a French chef who worked at Ritz Carlton in New york city, you can never find this soup in France. If you want to have this soup in France, you have no other option than making yourself at home.

However Vichyssoise was a unknown soup in France. French people have their own hot leek and potato soup. Coming to this chilled soup, its a prefect summer appetizer to serve while the weather is hot outside. The best part of this soup is it is loaded with cream, yes both sour cream and whipping cream are used to bring the creaminess to this super flavourful soup. Am running this week's blogging marathon with 'Cuisine of USA' as theme, and this Vichyssoise is a prefect dish to fit this fantastic theme.

Recipe source: Here
3cups Leeks (chopped)
1no Onion (chopped)
3 Large potatoes (chopped)
2tbsp Butter
1/4cup Sour cream
1/4cup Heavy whipping cream
Salt
3cups Vegetable stock

Heat the butter in a large pot, once the butter turns borwn, add the chopped onions, saute for a while.

Add the chopped leeks, saute for a while. Now add the chopped potatoes and saute everything for a while.

Add the vegetable stock salt and cook everything in simmer until the vegetables gets well cooked.

Blend everything as a smooth soup. Allow the soup to cool a bit.

Stir in the sour cream, heavy whipping cream and allow to cool completely.

Serve with chopped chives.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82