Tips from Tish - EASY LEEK AND POTATO SOUP - VICHYSSOISE

Jacques Pepin's method of cleaning leeks.

Using the tip of a sharp paring knife, cut off the dark green portion of the outer layer of leaves. On the next layer the light green will be higher - just cut off the dark green of each layer. Cut off the root. Cut the trimmed leek into 1/2-1 inch pieces crosswise. Place in a salad spinner or larger bowl and cover with cold water. With you hands toss the leek pieces in the water. Leave it 5 minutes to let the dirt and grit fall to the bottom. Lift out the leeks, discard the water, rinse the spinner, and spin dry the leeks. They are ready to use.

EASY LEEK AND POTATO SOUP - VICHYSSOISE

In a large soup pot heat:

2 Tablespoons of butter, or margarine

When bubbling add:

2 cups prepared leeks

Cook 3-5 minutes until limp.

Add: 4 cups broth (chicken or vegetable)

Simmer 10-15 minutes or until very soft.

Remove pan from the heat.

Place the solids and about one cup of liquid in a blender or food processor and puree until smooth. Return puree to the pot.

Add while stirring constantly over medium low heat:

1-4 portions of instant potato flakes* (use package amounts) to get the thickness you like. Use caution, it will get thicker as it stands.

Add one cup heavy cream (soy milk, rice milk, almond milk,coconut milk or cream, half and half?)

Chill thoroughly.

*Instead of potato flakes you can peel and dice 5 cups of potatoes and cook them along with the leeks.

Serve garnished with chives.