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Vichyssoise
Vichyssoise
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Refreshing chilled potato leek soup with Yukon Gold potatoes and leeks, a lighter twist on classic French vichyssoise.
Ingredients:
  • 4 Tbsp butter
  • 4-5 cups sliced leeks, cleaned (see How to Clean Leeks ), white and pale green parts only (from about 4 large leeks)
  • 1 medium onion, chopped or sliced
  • 2 lbs Yukon gold potatoes, peeled and chopped
  • 6 cups water (vegetarian option), or chicken stock
  • 2 teaspoons Kosher salt (more to taste)
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • Chopped fresh chives for garnish
Instructions:
  • Brown butter in a large pot: Melt the butter over medium-high heat until it foams up and starts to brown slightly.
  • Add sliced leeks and onions to the pan, stirring to coat them with butter. Cook over medium heat until translucent and wilted.
  • Place chopped potatoes into a pot with water or stock and salt. Bring to a gentle simmer and cook partially covered for 30-40 minutes until potatoes are tender. Remove from heat.
  • Blend the mixture until silky smooth using an immersion blender or in batches in a blender. Be cautious with hot liquids - don't fill the blender more than 1/3 full and hold the lid securely while blending. For an extra velvety texture, pass the purée through a sieve using a rubber spatula.
  • Let the soup cool slightly before gently mixing in the sour cream and whipping cream. Once cooled completely, refrigerate. Serve the soup slightly below room temperature for optimal flavor (around 65°F or 18°C). Adjust salt to taste. Garnish with chopped fresh chives before serving. Enjoy the dish? Please rate with stars and leave a comment!

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