Vichysoise (chilled) - Potato-Leek (hot) Soup

Make this soup a day before, if serving chilled (Vichysoise). Or serve hot (potato-leek) soup and have ready in an hour.

What you'll need:

4 large Idaho potatoes - peel and cut into 6ths and hold in a bowl of cold water (to clean and make sure they do not turn brown)
2 - 16oz. cans vegetable stock
1 qt heavy cream
2 cloves garlic - peel and mince fine (or mash with a mortar & pestel)
2 medium sized leeks - (white part only) - cleaned and chopped into small 1/2" pieces
1 tsp. fresh Rosemary - minced fine
1/2 tsp. dried Thyme
3 scallions - cleaned and finely minced
salt and pepper to taste

What you'll do:

In a 4qt pot, put the two cans of vegetable stock and one can of water. Add tsp of salt to the water, along with the potatoes, leeks and garlic. Cook on high heat and bring to a boil; then, add the heavy cream; again, bring contents to a boil. At this point, turn heat to a simmer. Add remaining ingredients (except for the scallions) and cook, stirring occassionally for about 10 to 15 minutes with lid off. This will allow the cream to reduce and thicken a bit.

Remove from heat and allow soup to cool for about 45 minutes. Then puree in batches, transferring to another pot or bowl, or puree in the same pot with an immersion blender (hand blender)

Refrigerate till cold. When ready to serve, sprinkle scallions into each bowl for garnish as Vichysoise. If eating hot as Potato-Leek, do not chill just ladle into bowls and sprinkle scallions for garnish.

Serves 4-6 - Enjoy!!