- 64 oz canned chicken broth, reduced-sodium
- 8 medium uncooked potato(es), peeled and chopped
- 3 medium uncooked leek(s), cleaned and thinly sliced
- 1/8 tsp black pepper, freshly ground
- 2 Tbsp chives, minced (optional)
Combine the broth, potatoes, leeks, and pepper in a large saucepan or Dutch oven; cover and simmer until the vegetables are very soft, about 30 minutes. Uncover and let cool slightly.
Puree at least 2 cups or up to all of the potatoes and leeks (depending on the texture you want), with 1–2 cups of the broth in a food processor; pour the mixture back into the remaining soup, stir, and reheat. Serve hot, or cover and refrigerate and serve cold; hot or cold, garnish with the minced chives, if using. Yields 1 1/2 cups per serving.
- To clean the leeks, trim the roots, leaving the root ends intact to hold the layers together. Slice them lengthwise, fan open the layers, and swish them in a large bowl of cool water. Let them stand a few minutes to allow the grit to fall to the bottom, then lift them out. This soup can be completely or partially pureed and served hot or cold. (If you serve it cold, be sure to label it “vichyssoise,” as sophisticated chefs did in the sixties.) It can be refrigerated for up to three days but not frozen.