Vichyssoise: Chilled Potato and Leek Soup
A classic potato and leek soup, originating in New York City, offers a wonderfully simple yet rich flavor profile.
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Instructions
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In a large pot over medium-low heat, melt butter.
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Add leeks and sweat for 5 minutes until soft, without browning.
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Add potatoes and chicken broth; bring to a boil, then simmer.
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Simmer for 20 minutes until potatoes are tender. Remove from heat and cool briefly.
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Puree the mixture in small batches using a food processor or blender until smooth.
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Return soup to the pot, whisk in cream, bring to a boil, then immediately simmer for 5 minutes. Adjust consistency with water or broth if too thick.
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Season to taste with salt and pepper.
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Cool rapidly, cover, and refrigerate until chilled.
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Sprinkle chives over the soup before serving.