On 12/2/2011 12:39 AM, JeanineAlyse wrote:
> On Dec 1, 4:53 pm, > wrote:
>> As the subject line says - "yeah yeah" - of course I can Google
>> recipes about vichyssoise, except I'd like to learn about 'favorite'
>> recipes here via RFC folks!
> I do make this and my recipe is for a very big pot of it because I
> have made it only for feeding co-workers (that beg for it often).
> When I do make it, I also freeze a good half or more, and it takes tro
> freezing quite well. It's late, I got through my retirement ceremony
> today without too many tears, but I'm too tired this late to do more
> than just post my recipe for you the way I do it...you can reduce as
> you may choose. I honestly did not know it had such a fancy name, I
> just call it PLS....Picky
>
> Potato Leek Soup

8 large potatoes, peeled/diced (best with 5 russets and 3 whites)

> 6-8 leeks, thinly sliced through the lighter green, seperated into
> rings, very well rinsed as you go, then drained
> 4 carrots, diced small or sliced thin
> 4 celery stalks, sliced thin
> 2 qts. chicken stock (have made it with broth)
> 7 heaping Tbsp. dried parsley
> 8 cups water (I add a heaping Tbsp. Penzeys Chicken Soup Base)
> 1 Tbsp. fresh ground white pepper
> 1/2 cup unsalted butter
> 26 oz. evaporated milk or heavy cream
> Chopped chives to garnish (when I feel like it)
> Shredded white cheese to garnish (always, and whatever white I have
> on hand but for Parmesan, which I do not like)
>
> Put all but the milk/cream (and chives/cheese) in a pot, bring to
> light boil and then simmer just to cook the veggies through. Stir in
> the milk/cream, done!

Thanks for the recipe. Looks like a keeper, so I've saved it ;D

Sky

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