Vichyssoise Acadienne

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!!!