Recipe by diner524
A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on thenibble.com. This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Posting for the French leg of ZWT with minor changes for my taste and texture.
Top Review by Leggy Peggy
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.
- 2 potatoes
- 3 large leeks, washed well
- 44.37 ml butter
- 709.77 ml chicken stock
- 236.59 ml milk
- 236.59 ml heavy cream (whipping cream)
- 4.92 ml salt
- 1.23 ml freshly-ground white pepper
- fresh chives, to garnish
Directions See How It's Made
- 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.