Vichyssoise or Potato Leek Soup – – chicken broth, leek (chopped and washed, see notes), potato (russet, peeled and cut into cubes), salt and pepper (to taste), heavy cream, chives ( or parsley, finely chopped, for garnish), In a heavy pot, bring the stock to a boil and add the leeks. Simmer for 20 minutes. Add the potatoes and simmer until tender (about 45 minutes). Remove from heat. ; The classic method now is to force the cooked ingredients through a food mill or sieve. We use a hand-held blender wand. If you do, be careful not to over process or the mixture will become gummy. Pulse the wand until the mixture is just smooth. Taste and season with salt and pepper. ; Return to heat. Bring to temperature, then add the cream and heat through. Do not overheat or the cream can break and the soup will be ruined. If you are serving hot, ladle into bowls and garnish with a scant of chive or parsley.; If you are serving the soup cold, place in a glass bowl, cover and refrigerate for 8 hours until completely chilled. Ladle into bowls for serving and garnish with chive or parsley.; – <strong>Washing Leeks</strong>

<a href="http://roadtripflavors.com/wp-content/uploads/2012/11/DSC01821.jpg"><img class="alignnone wp-image-2165 size-thumbnail" src="http://roadtripflavors.com/wp-content/uploads/2012/11/DSC01821-150×150.jpg" alt="Washing leeks" width="150" height="150" /></a>

Leeks are grown in silty and sandy soil that is often found in between the leaves. To clean, rinse and then slice the leeks. Rinse again in a colander. Place the rinsed leeks into a large bowl filled with water. Remaining grit will fall to the bottom of the bowl, while the leeks will float. After a few minutes, lift the leeks out of the water and rinse again in the colander. Repeat if necessary.