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Gigi's Vichyssoise

"Of soup and love, the first is best."
~ Spanish Proverb

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Gigi’s Vichyssoise

This is my mother’s recipe, which I have enjoyed on many occasions and
treasured through the years.  You'll notice it is loaded with onions as well
as leeks, and very, very rich! The recipe's structure (which I have altered)
suggested early Gourmet.  Mother had written in parentheses, “Chilled
Leek and Potato Soup”, just in case there should be a question as to the
nature of “Vichyssoise”.  Enjoy!

 6 medium onions
12 to 14 leeks
1 stick (1/2 cup) unsalted butter
4 large potatoes
4 cups chicken stock
Salt and pepper
2 cups heavy cream
1 cup heavy cream, whipped
Snipped fresh chives
Crisp diced bacon (optional)

Slice the onions thinly and separate slices into rings. Wash the leeks thoroughly, trim off the tough green ends and slice the leeks.
In a heavy kettle cook onions and leeks in the butter over low heat,
covered, stirring frequently, about 20 minutes or until wilted and trans-
parent. Do not let the butter brown. Cook 4 potatoes in boiling salted
water to cover until tender when tested. Drain and peel the potatoes
and cut into slices or work through ricer. Add the potatoes to the onion mixture in kettle and stir over low heat about 30 seconds. Add the
chicken stock and simmer, covered, for 35 minutes or until vegetables
are very tender.  Season to taste with salt and pepper. Let soup cool,
stir in 2 cups heavy cream and work the mixture through a sieve or
blend in electric blender. Chill thoroughly.
Stir in the whipped cream, pour into chilled soup cups and sprinkle
with snipped chives and crisp diced bacon.  Serves 14 to 20.
 

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