Vichyssoise (Potato & Leek Soup)
photo by Leggy Peggy
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 potatoes
- 3 large leeks, washed well
- 3 tablespoons butter
- 3 cups chicken stock
- 1 cup milk
- 1 cup heavy cream (whipping cream)
- 1 teaspoon salt
- 1⁄4 teaspoon freshly-ground white pepper
- fresh chives, to garnish
directions
- Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
- Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
- Serve the mixture in chilled dishes and garnish with the chives.
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Reviews
-
We love vichyssoise and this is a lovely version. I made mostly as written. I was short one potato, so added a peeled and diced turnip in its place. The ingredients/instructions were the only source of confusion. Milk wasn't mentioned in the instructions. I thought the soup was thinned adequately with just the cream. So then I wondered if you meant the ingredients to say add a cup of cream or milk. You might want to clarify for novice cooks. Served hot because it's winter in Australia. Thanks for posting.
-
I just love Leek and Potato Soup, and this recipe is more than deserving of it's five stars.<br/>Such a simple, yet elegant soup, that showcases that a few common everyday ingredients thrown together, can produce a masterpiece.<br/>Silky smooth and velvety pleasure in every (hot) mouthful....heavenly.<br/>Made for PRMR.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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