1 leek, keep some of the green leaves for color, slice long ways a couple of times and rinse the dirt from the inner parts of the leek and chop
1 ½ Lbs. Russet potatoes with skin on and coarsely chop
½ yellow onion chopped
3 to 4 cups chicken broth
Salt & White pepper
Dash of Tarragon
1 TBSP Olive oil
2 TBSP butter
Sauté the leeks, potatoes, and onion in olive oil 10 minutes on medium heat.
Add the chicken stock and reduce the liquid 20 minutes.
Ladle the soup into a food mill with a medium milling disk. Mill the soup removing the stringy parts of the leek and return the milled soup to the soup pot. Add the butter and with a hand blender blend the butter and the soup. Return to the heat, add the Tarragon and heat until hot and serve.
Serve with dinner rolls.
Vichyssoise: Serve this soup cold with a dash of cream. Vichyssoise is an American invention in America in 1917 and named after the French town of Vichy.
As of 9/29/21