Potato Leek Soup (Vichyssoise)

I couldn't believe summer is nearly over and I haven't prepared two of my favourite summertime soups, Gazpacho and Vichyssoise. Both are soups I got good at making while living abroad -- Gazpacho in Madrid, and Vichyssoise in Hamburg. In part because in both apartments I had access to an immersion blender, a truly wonderful invention that is fun to use. In Spain I was constantly experimenting with sauces (a particularly decadent red bell pepper pasta sauce comes to mind) and in Hamburg, I tended to use the blender more for soup. Here's my recipe for a delicious vichyssoise -- its rich, delicious taste deceives how simple and easy it is to prepare.

Potato Leek Soup (Vichyssoise)
makes 5 servings

1 tbsp. butter
1 tbsp. olive oil
1 white onion
6 leeks, white and pale green part, thinly sliced
3 baking potatoes, peeled and diced
4 cups chicken stock
1/4 cup heavy cream
pepper

In a large pot over low heat, add onion, butter and olive oil. When onion begins to sweat, add leeks and continue to sweat until the leeks and onions are limp and translucent. Add potatoes and cook for about a minute, then add chicken stock. Bring to a simmer, then cover and cook for about 45 minutes. After 45 minutes, add cream and cook, uncovered, for about 5 minutes. Add freshly cracked pepper and remove from heat. Allow to cool for about an hour, then purée with a blender (handheld or upright).

Cost

Leeks $2.93
Onion $1.01
Potatoes $2.52
Chicken Broth $3.99
Cream $1.39

Total: $11.84
Cost per meal: $2.37

Nutritional Information: 206 calories, 6g total fat, 2g saturated fat, 10mg cholesterol, 472mg sodium, 34g carbohydrate, 4g dietary fiber, 2g sugar, 6g protein, 4% vitamin A, 26% vitamin C, 8% calcium, 14% iron. Also a good source of magnanese.