Anthony Bourdain's Les Halles Vichyssoise

Ingredients

  • 4 tablespoons
  • butter
  • 4 tablespoons
  • butter
  • 8
  • leeks, white part only, cleaned and thinly sliced
  • 8
  • + 22 more ingredients
    • leeks, white part only, cleaned and thinly sliced
    • 2 medium
    • potatoes, cut into small cubes
    • 2 medium
    • potatoes, cut into small cubes
    • 2 cups
    • chicken stock
    • 2 cups
    • chicken stock
    • 2 cups
    • heavy cream
    • 2 cups
    • heavy cream
    • 4
    • fresh chives, finely chopped
    • 4
    • fresh chives, finely chopped
    • 1 pinch
    • nutmeg
    • 1 pinch
    • nutmeg
    • salt and fresh pepper

1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce...

View full recipe at SpringPad

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