This Vichyssoise is kicked up New Mexico style and is a Cold Leek and Potato Soup with Green Chili.

  • 2 T. unsalted butter
  • 4 leeks, white parts only, minced
  • 1 onion, peeled and minced
  • ½ lb. Yukon gold potatoes, peeled and diced
  • 1 qt. chicken stock
  • Salt and pepper
  • ¼ c. sour cream or whipping cream
  • Dill for garnish and chopped Hatch, New Mexico green chiles

Melt the butter in a large pot over medium heat. Add the leeks and onion, and cook for 10 minutes over medium low heat. Add the potatoes, then the stock, and bring to a boil. Lower the heat and simmer for 35 minutes, partly covered.

Pour in a blender and puree. Return it to the pot and season with salt and pepper to taste, whisking in the sour cream.

Refrigerate for 6 hours or more. Serve cold sprinkled with dill and fresh roasted, chopped green chiles from Hatch, New Mexico.