Classic Vichyssoise
An elegant French-American cold soup featuring velvety smooth potatoes and leeks in a rich, creamy base. Perfect for summer entertaining or as a refined first course.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gFiber: 3gSugar: 8g
Ingredients
- 3 leeks white and light green parts only, cleaned and sliced
- 1 onion finely chopped
- 2 tbsp unsalted butter
- 3 cups potatoes peeled and diced
- 4 cups chicken or vegetable broth I used veggie broth
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Chives or green onions chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add leeks and onions, cooking until softened, about 5 minutes.
- Add the potatoes and continue to cook for another 3 minutes.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Stir in the milk and heavy cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Garnish with chopped chives and green onions before serving.
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