Vichyssoise (Chilled Potato Leek Soup)
Traditional dish · French/American
A sophisticated, chilled version of potato leek soup, often served as an appetizer, known for its smooth texture and refreshing taste.
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Ingredients
- Leeks4 cups thinly sliced
- Potatoes2 lbs Yukon Gold
- Unsalted Butter4 tbsp
- Chicken or Vegetable Broth4 cups
- Heavy Cream1 cup
- Saltto taste
- White Pepperto taste
- Fresh Chivesfor garnish
Steps
- 1
Thoroughly clean and thinly slice leeks, using only the white and light green parts.
- 2
Peel and dice potatoes into 1-inch cubes.
- 3
Melt butter in a large pot over medium heat. Add leeks and cook until very soft but not browned, about 10-12 minutes.
- 4
Add potatoes and broth. Bring to a boil, then reduce heat and simmer, covered, until potatoes are very tender, about 20-25 minutes.
- 5
Puree the soup until completely smooth using a blender or immersion blender. Return to the pot.
- 6
Stir in heavy cream. Season with salt and white pepper to taste.
- 7
Chill the soup thoroughly in the refrigerator for at least 4 hours, or preferably overnight.
- 8
Serve cold, garnished with finely chopped chives.
