On Tue, 30 Oct 2018 13:51:01 -0400, jmcquown >
wrote:

>On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>>
>>> It's finally cooling off here in southern South Carolina. I just
>>> happened to have the ingredients for this quick, tasty soup.
>>>
>>> 2 large russet potatoes, peeled and diced
>>> 2 large leeks, white parts only, thinly sliced
>>> 4 c. chicken broth
>>> 1/2 tsp. salt
>>> 1/4 tsp. pepper
>>> 1/4 c. heavy cream
>>> dash grated nutmeg (totally optional!)
>>> 1 Tbs. dried parsley flakes
>>>
>>> In large pot, combine potatoes, leeks, chicken broth, salt and
>>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>>> 15-20 minutes or until vegetables are fork tender.
>>>
>>> Strain broth into another pan. Place cooked potatoes and leeks in
>>> a blender or food processor with about 1/4 c. broth and process
>>> until smooth. (Note, you may leave it slightly chunky if you
>>> wish.) Return vegetables to the broth pan. Stir in cream and
>>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>>> and serve.
>>>
>>> Sure, you can use fresh (curly) parsley. I rarely have it on
>>> hand. It's easy enough to dry fresh parsley to refill that plastic
>>> container.
>>>
>>> Jill
>>>
>>
>> That's a nice recipe, almost the same as what I used to make. AKA
>> Vichyssoise, it was very popular and usually served chilled back in
>> the 60s and 70s. The recipe I used was heavier on the cream.
>>
>> Unfortunately, no one I know cares for it these days and I can't
>> possibly eat it all. :-(
>>
>> A very tasty soup!
>>
>Believe it or not, it freezes well. You may certainly adjust the amount
>of cream. Just stir the soup well after thawing and while gently
>reheating. The cream will have broken a bit but can be reincorporated
>with stirring.

I make this soup as well, and freeze about half of it in single
servings. (I use one-cup sour cream containers.) Great for those "what
the heck can I have for lunch" days.

Butternut squash soup, which also has cream in it, freezes well, too.

Doris