Food trends and accompanying recipes come and go, but there are certain classics that stand the test of time. Vichyssoise, a chilled potato-leek soup, is one of these classics. The finest vichyssoises, to me, are made with homemade stocks, freshly harvested leeks and potatoes, freshly ground white pepper and, dare I confess ... butter and half-and-half or cream.

That being said, I often take poetic license with this venerable classic -- today being no exception. I've fresh herbs that need trimming and will be puréed into the soup; I'd like a protein injection so will stir cooked shrimp into the brew before serving; and finally, I will substitute extra virgin olive oil for the butter and milk for the half-and-half.

Dare I call this a vichyssoise? Why not! I've also used watercress and spinach in place of, or in addition to, the herbs, in past recipes. I confess I miss the butter but this healthy version is thick, delicious and soul-satisfying. For a more classic rendition, see last year's dinnerFeed post.

Yield: 10-12 cups
Active Time: 45 minutes
Chill Time: 12-24 hours
Cost: $22-$32, depending on price of shrimp used (save money by using half the shrimp and cutting remaining shrimp, parallel, in half.)

Ingredients

2-3 leeks, white and light green parts only, washed thoroughly and thinly sliced (approximately 6 cups)                                                                 
2 tablespoons extra virgin olive oil
2-3 medium-sized russet potatoes (apx 1 1/4 #), peeled and sliced

4 cups chicken or vegetable stock

4 packed cups fresh herbs such as dill, chives and basil, stems removed and coarsely chopped*
1 cup whole milk
White pepper
1 pound medium shrimp, cooked

* More intense herbs such as rosemary, thyme and sage, should be used in moderation as they could overpower the soup.

Directions

1. Sauté leeks in oil over low heat with a pinch of kosher salt 4-5 minutes, or until tender and wilted.
2. Add stock and potatoes. Bring to a boil then reduce to a simmer. Simmer about 20 minutes or until potatoes are very tender.

3. In a food processor, purée potatoes, leeks, stock and herbs until creamy. Stir milk into soup. Season to taste with kosher salt and white pepper.

4. Refrigerate 12-24 hours. When ready to eat, stir in shrimp and serve.