RECIPE: Vichyssoise – leek and potato soup – brings the warmth

WINNIPEG — Soup is good food, Winnipeg food writer Shel Zolkewich believes.

Zolkewich recently visited Global Winnipeg’s Morning News to cook up some Vichyssoise — a fancy name for leek and potato soup.

For those who want to try it at home, here’s her recipe:

Classic leek and potato soup (Vichyssoise)

Ingredients:

3 large leeks, cleaned and chopped
2 large russet potatoes, peeled and cubed
2 tablespoons canola oil
4 cups chicken stock
1 teaspoon freshly cracked black pepper
¼ teaspoon nutmeg
1 cup whipping cream
Parsley for garnish

Directions:

Heat a heavy-bottomed stock pot or French oven to medium high. Add canola oil and leeks. Saute for three to four minutes. Add potatoes and chicken stock. Reduce heat and simmer for one hour.

For chunky soup, add whipping cream, pepper and nutmeg and gently heat through. Ladle into bowls and garnish with parsley.

For a slightly creamier soup, pulse soup with immersion blender until desired consistency is reached. Add whipping cream, pepper and nutmeg and gently heat through. Ladle into bowls and garnish with parsley.

For creamy soup, cool soup and transfer to blender. Blend until completely smooth. Return to pot, add whipping cream, pepper and nutmeg and gently heat through. Ladle into bowls and garnish with parsley.