INGREDIENTS
1 bunch of small leeks or 2 large leeks, sliced—use all the white and 2-3 inches of the greens
1 bunch green onions, chopped (optional)
4 medium sized russet potatoes, peeled and chopped
2 tablespoons olive oil
4 cups veggie or no-chicken broth
1/4 cup brandy (optional)

Over medium-low heat, sauté leeks and green onions in olive oil until soft and translucent. Add
potatoes and stir to coat with oil. Let cook on low for about 5 minutes. Cover with broth,
bring to a boil, then reduce heat to low, cover and cook until potatoes are cooked through and
falling apart. Let cool. Puree in blender with brandy until completely smooth. To be safe,
make sure the soup is cool and blend in two batches—hot soup in a blender can be a explosive
disaster! Serve chilled or warm. Cream can be added if you’d like, but this vichyssoise is wonderfully
simple with a pure taste of vegetables, so I don’t add anything.