Spinach vichyssoise gives a little green summertime spin to this classic cold soup.
- 1 tablespoon butter
- 2 leeks, white and light green part only, rinsed and chopped
- 3 large Yukon Gold potatoes, peeled and cut into roughly 2 inch chunks
- 3 cups milk
- 4 cups spinach, washed and chopped (if you use baby spinach, no chopping needed!)
- Salt and pepper to taste
- Sour cream and chopped scallions for garnish
- Place butter in a large pot and melt over medium high heat. Add leeks and stir until softened, about 3-5 minutes.
- Add milk and potatoes and bring to a simmer. Cover the pot, turn the heat down and cook until the potatoes are soft, about 20-30 minutes.
- Add the spinach and stir until it is wilted.
- Pour the mixture into a blender and blend until smooth (you may need to do this in batches).
- Season to taste with salt and pepper. At this point you can serve it hot, you can let it cool to room temperature, or you can chill it in the fridge for a couple of hours.
- Ladle soup into bowls, garnish with sour cream and scallions and serve.
If you are serving the soup hot, let the sour cream come to room temperature before garnishing. Otherwise you can use it cool straight from the fridge.