Vichyssoise (French and potato soup)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Because this soup is served cold, it gets seasoned a little more heavily than usual while still warm.
Read more
Chilling dulls the taste of salt. Only the leek whites go in, cooked gently in butter without browning, and the soup stays a pale cream color.
Ingredients
Instructions
- 1
Split and rinse 250 g leeks well so no grit remains, then slice them thinly.
Peel or trim the 300 g potatoes, cut them into small cubes, and rinse briefly to remove excess surface starch.
- 2
Melt 1 tablespoon butter in a pot over medium low heat.
Add the leeks and sweat them slowly for about 6 minutes, stirring often, until soft and glossy but not browned.
- 3
Add the potatoes and stir for 1 minute so they are lightly coated with butter.
Pour in 700 ml chicken stock, scraping the bottom of the pot to release any stuck bits before simmering.
- 4
When the soup starts to boil, reduce to low heat and leave the lid slightly open.
Simmer for about 18 minutes, until the potatoes crush easily with a spoon and the leeks look fully tender.
- 5
Turn off the heat and cool the soup for 5 minutes before blending to reduce splashing.
Blend until completely smooth, then strain it if a finer texture is desired.
- 6
Stir in 120 ml heavy cream, 0.75 teaspoon salt, and 0.25 teaspoon white pepper.
Season while warm so it tastes slightly stronger than usual, then cool and chill thoroughly before serving cold.
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