Potato-Leek Soup
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Call it "potato-leek soup," and it is home-style comfort food. Call it "vichyssoise" and serve it cold, and it becomes an elegant soup first served at the Ritz-Carlton Hotel in 1917 and named after the city of Vichy, where Chef Louis Diat, the creator of the recipe, grew up. Substitute scallions for the leeks, and call it "shallot porridge," as French-speaking Louisianans do. INGREDIENTS 5 cups chicken broth 2-1/2 pounds russet potatoes, peeled and chopped 2 tablespoons extra-virgin olive oil or butter 4 to 6 leeks, washed well, trimmed, and sliced 1 cup half-and-half Salt and freshly ground black pepper Combine the broth and potatoes in a medium saucepan, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Cool slightly. Purée the potato mixture in a food processor or blender until smooth. Heat the oil over medium-high heat in a large soup pot. Sauté the leeks in the oil until limp, about 4 minutes. Add the puréed potato mixture and half-and-half. Season to taste with salt and pepper. Simmer to blend the flavors, about 10 minutes. Serve hot or cold Makes 4 servings