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Recipe Monday: Vichyssoise

June 25, 2012
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In Florida, cool food is awesome, in my opinion. I hate living here. I live here because I’ve not had the money to move north. By next summer, though, the three of us are out of here. We’re heading up to Maine. But, until then, we have this hot, humid

Ingredients
3 leeks, chopped
4TBSP butter
5 large russet potatoes, chopped in a large dice
32oz chicken stock
salt and pepper to taste
1C whole milk
2C heavy cream

Melt the butter in a 4-5qt pot. Add leeks and saute until soft. Add potatoes, chicken stock, salt, and pepper. Cook until potatoes are soft. Puree in a blender batches until smooth. Put in a container and refrigerate. Once cold, add milk and cream. Add more cream or milk if soup is too thick. Serve in chilled bowls with fresh pepper and sliced green onions. Keeps in the fridge well for a few days, but no more than a week.

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