If you’re satisfied with a nice cup of soup and a small sandwich, you will be pleased with this recipe. This well-flavored leek and potato-based soup, Vichyssoise, is so easy to make.
Once the broth and vegetables have simmered together, the mixture is puré ed and that’s when the cream is added. Vichyssoise is generally served cold but you can also serve it hot. Serve it as a first course or as a light meal with a sandwich.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.