This recipe can be adapted into a Vichyssoise by pureeing the vegetables before
returning to the stockpot and adding heavy cream.
- leeks - 5 or 6
- butter - 5 tbsp.
- roughly peeled potato - 3 cups diced
- chicken stock - 1 quart
- Garlic Mashed Potato Seasoning - 2 tbsp.
- fresh garlic, smashed (optional) - 1 clove
- flour - 2 tbsp.
- Cayenne pepper to taste -
Trim and wash leeks thoroughly to remove all sand. Split lengthwise and cut in
Sauté leeks in soup pot over moderate heat in 3 tbsp. butter about 4-5 minutes.
Add diced potatoes and peeled garlic clove, which has been smashed with the
back of a knife. Sauté additional 2-3 minutes and add chicken stock.
Bring to a boil, reduce heat to simmer and cover. In small saucepan melt
remaining butter and add the Garlic Mashed Potato Seasoning until blended,
being careful not to burn.
Stir in flour to make a roux. Remove from burner and let sit to expand flavour of
seasoning while the soup pot simmers, approximately 15 minutes.
When the potatoes are cooked stir in seasoned butter to thicken and flavour.
With potato masher, smash the potatoes against the inside of the pot until
coarsely pulverized into small bits.
Serve this hearty, chunky soup with a crisp salad and fresh rolls buttered.
Whip a pinch of the Garlic Mashed Potato Seasoning with a few tbsp. of butter
for a garlicky spread on your bread.