Vichyssoise (Leek & Starchy Vegetable/Root Soup)

Sometimes you just nee a nice, simple bowl of soup for your dining pleasure.

And sometimes you also bought too many leeks at the store because they were on sale!

Vichyssoise is very forgiving.  Don't have a lot of potatoes?  Use cauliflower, potatoes, celeriac--whatever you have on hand.  You can even toss in sweet potato chunks and be successful!  Don't have leeks?  Onions work as well!

Ingredients:

1 T. olive oil
3 leeks, white and tender green parts only, thinly sliced.
6 cups of peeled and chopped starchy vegetables (I used potatoes, cauliflower, and celeriac)
6-8 cups chicken broth (enough to cover the veggies, and my chicken broth was very dense, so I did half broth, half water)
Salt & pepper to taste

Instructions:

Clean and slice your leeks.

Chop up yo' veggies/tubers.

Heat olive oil in a large pot over medium heat.  Add in leeks and stir.  Allow to cook until soft, about 10-15 minutes.

Add in broth and bring to a simmer.

Add veggies/tubers, bring to a simmer again, and cook for 20-30 minutes, until veggies are fork-tender.

Using an immersion blender or a processor/blender, puree the soup.  Season with salt and pepper.  Some people put cream in their vichyssoise.  I don't think it needs it.

Serve hot!