Vichyssoise or Leek & Potato Soup

Vichyssoise or Leek & Potato Soup

2 large leeks, green part removed and white sliced then diced fine
3 tablespoons unsalted butter
3 small gold potatoes, peeled and chopped small
3/4 teaspoon fine sea salt
32 fluid ounces vegetable stock, unsalted
1-1/2 teaspoons white pepper

Vichyssoise is a French hot or cold soup. With this weather mine will be hot. Sauté/steam cut leeks in butter till very tender, do not let them brown. Add salt, then stock and potatoes. Cook soup till potatoes are cooked through. Blend mixture well and add the white pepper. It is usual to add cream or milk and buttermilk, half a cup each. I opted using just the leeks and potatoes which ensured the soup texture was very satisfying. Even though using a few simple ingredients this soup is rich, warming, and delicious.