Aug 022018
 

The most famous cold soup is Vichyssoise, which is a cold potato soup. This one is a little kicked-up.

2 tablespoons Butter

2 Leeks, chopped

1 Onion, chopped

2 Potatoes, peeled and cubed

2 cups Chicken Stock

1/4 teaspoon Crab Boil

1 Bay Leaf

Creole Seasoning to taste

1 cup Heavy Cream

Fresh Chives, chopped for Garnish

Heat butter in a skillet. Add leeks and onions. Sauté until the onions are transparent, but do not allow them to brown. Add stock, crab boil, potatoes and bay leaf, and bring the mixture to a boil. Lower heat to a simmer and cook until potatoes are soft. Remove and discard the bay leaf. Season to taste. Pour mixture into a blender or food processor. Purée until smooth. Chill until time to serve. Serve in chilled bowls and garnish with chives.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.