Vichyssoise aux fines herbes - Herb, Potato and Leek Soup

A creamy rich potato leek soup, enhanced with the herbs, serve hot or cold.

A garnish of fresh shredded parmesan really enhances the herbs.

Serves 4-6

4 medium russet potatoes, peeled, cubed

1 litre stock (vegetable or light stock)

3 cups water

3 large leeks (white and pale green parts only), chopped

1/4 cup minced fresh chives or green onion tops

4 tablespoons fresh parley or 4 teaspoons dried, crumbled

3 tablespoon minced fresh dill or 3 teaspoon dried dill weed

1/2 cup dairy sour cream, or creme fraiche.

1/4 cup fresh parmesan cheese, shredded

Chopped fresh chives or green onion tops

Bring first 7 ingredients to boil in heavy large saucepan, over high heat. Reduce heat to medium-low and simmer until potatoes are very tender. Transfer 2 cups of soup to blender and puree, add sour cream and stir. Return puree to pot, season with salt and pepper. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)

Ladle soup into bowls. Garnish with shredded parmesan and chopped chives. Serve hot or cold.