Vichyssoise (aka “Chameleon Soup”)

I should seriously be banned from Bed Bath & Beyond. Every time I go in there I come out with a new toy. Mostly what I come home with are strange tools that could either be brilliant inventions or a huge waste of time and money. The latest thing I purchased was a microwave potato chip maker. I had very little hope for this flimsy plastic tray and I prepared myself for a major disaster. Result? It was fabulous! Now I really like potato chips but I rarely eat them because I don’t like all the salt and oil. Even baked potato chips don’t impart that true potato flavor. These potato chips were made in five minutes and tasted like pure potato crunchiness.

I started thinking about the versatility of the potato and how to showcase these delectable little chips I created. What better way than more potato? That is why I picked what I like to call “Chameleon Soup”. I have aptly renamed Vichyssoise to Chameleon Soup because it is so versatile. Just like its main ingredient, Mr. Potato. Now Mr. Potato was something of a chameleon in his own right with all those little pieces giving you the ability to adjust his expression to fit your own whims. I then started to think about how people act like chameleons.

We change our colors to fit many different situations. Sometimes we’re cheesy, sometimes sweet. Other times we splash ourselves with a bit of bitterness and every now and then we have to act with a bit of salt. Since Vichyssoise is such a simple mild soup of potato and leek, it can take on almost any flavor to suit your ever-changing mood. Next time you don’t know quite what you want or you need to please all the chameleons in your household, Chameleon Soup may just be the ticket.

Ingredients:

• 2 leeks
• 2 cloves garlic, crushed
• 1 teaspoon olive oil
• 4 medium Yukon gold potatoes
• 6 cups fat free chicken broth
• 1 Tablespoon salt
• 1 Tablespoon ground white pepper
• 1 slice prosciutto (optional, for garnish)
• 1/3 medium Yukon gold potato, cut into ¼ inch slices (optional, chips for garnish)

Directions:

Cut off green tops from leeks. (These can be used for stock.) Slice the stalks in half lengthwise and run under cold water to remove any dirt and sand. Thinly slice the stalks.

In a large pot or dutch oven over medium heat, sauté the leeks and garlic in the olive oil until softened, stirring frequently to prevent browning.

Cut the potatoes into even cubes. Add the potatoes and chicken broth. Turn the heat up to medium-high and boil until the potatoes are fork-tender.

Ladle the mixture in small batches into a blender and blend until smooth. Transfer each blended batch into a large bowl and when it is all mixed, transfer it all back into the pot and turn the heat to medium-low. Stir in the salt and pepper, cover and heat through about 8 minutes. Ladle into bowls and serve with your favorite toppings!

If you have one of these nifty potato chip makers you can make potato chips for a topping in about 5 minutes. I also crisped up a prosciutto slice by putting it into a shallow tray in a 400 degree oven for about 10 minutes while I cooked the soup. Let cool and crumble on top. Voilà, my Chameleon Soup.

Servings: 6      Serving Size: 1 cup

Calories: 138               Fat: 2.3g          Sat. Fat: .5g     Carbs: 21.9g

Sodium: 1500mg         Fiber: 2.7g       Sugar: 3.9g      Protein: 7.5g