Serve this hearty chilled leek & potato soup on a warm summer night.
Vichyssoise – Chilled Leak & Potato Soup
Serve this hearty chilled leek & potato soup on a warm summer night.
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil
- 3 large leeks, (green sections removed, white sections cut and washed)
- 32 oz chicken stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 4-5 Yukon gold potatoes, (washed, peeled, cubed)
- 8 oz heavy cream
- 2 tsp salt
- 2 tsp sherry vinegar
- 3 Tbsp chives, (finely sliced)
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse and drain leeks multiple times they are dirty.
- Heat butter and olive oil in a soup pot.
- Cook leeks very slowly on low-medium heat for 35-40 minutes, or until leeks are completely tender and cooked down to a jam consistency.
- While cooking the leeks, add a splash of chicken stock if they get too dry.
- Add the chicken stock, bay leaves, fresh thyme, and cubed potatoes.
- When the potatoes are completely tender, remove the fresh thyme.
- Add sherry vinegar and season the soup to taste with salt & freshly ground pepper.
- Transfer the soup to a blender or use an immersion blender to puree the soup into a smooth and creamy consistency.
- When the soup has been blended completely, mix in the heavy cream.
- Taste the soup again with the heavy cream and adjust seasonings.
- If you prefer a thinner soup, add more chicken stock. If you prefer a richer soup, add more heavy cream.
- Allow the soup to cool in the fridge completely.
- When ready to serve, taste the soup when it is cold and make sure it has enough sherry vinegar and salt. Adjust if necessary.
- Serve the soup in chilled bowls, garnished with freshly sliced chives on top.
Notes
You can prepare this soup well in advance of serving it.
If you want the soup to have an ultra-smooth consistency, use a ladle to pass the pureed soup through a chinois or fine mesh strainer into a bowl. This step isn’t necessary, but contributes to a refined creaminess and smooth texture in the final product.
Serve this soup with an unoaked Chardonnay or a dry Riesling.
If you want the soup to have an ultra-smooth consistency, use a ladle to pass the pureed soup through a chinois or fine mesh strainer into a bowl. This step isn’t necessary, but contributes to a refined creaminess and smooth texture in the final product.
Serve this soup with an unoaked Chardonnay or a dry Riesling.