leek and potato soup (vichyssoise)

A chill in the air the last few days:  the inevitable march toward autumn and winter.  My friend Joe and I took what might be our last walk halfway around Como Lake .  A beautiful sunny day, and a parade of almost every dog you can imagine.  The food vendors were gone and the windows shuttered, but the fall wildflowers were blooming everywhere , and just enough briskness to the air to be thankful for that pot of vichyssoise in the fridge.  Served not cold, but carefully warmed up (never bring to a boil once the cream is added!) and served with some very good cheese and steamed kale.  

Leek and potato soup (vichyssoise)

2 cups yellow or red potatoes, cut in large dice

2 cups sliced white of leek (you can include a little of the pale green)

2 tablespoons sliced white of scallions

Half chicken stock, half water to cover the potatoes and leeks

1 teaspoon dried thyme

1/2 teaspoon dried or fresh dill

3/4 cup medium cream

salt and pepper to taste

Place potatoes, scallions and leeks in large pot or saucepan.

Cover with half water/half chicken stock.

Add the thyme and dill.

Bring to a simmer and cook until potatoes are soft.

Remove from heat.  

Scoop out a cup of the broth and reserve.

Puree the soup, then add the cream.  Add reserved broth if needed.

Add salt and pepper to taste before serving.

                      

                                           Happy Autumn!