CLASSIC VICHYSSOISE

Submitted by clubfoody

"Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days! It's easy to make and also freezes very well... VIDEO https://www.youtube.com/watch?v=4jOSEmyySO8"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8

ingredients

• 3 tablespoons butter
• 3 large leeks, thinly cut into half moon
• 2 cups white onions, finely chopped
• 8 cups russet potatoes, peeled and diced
• 5 cups low sodium chicken broth
• 2 cups low sodium vegetable broth
• 1 teaspoon fresh ground black pepper (to taste)
• 1⁄2 teaspoon sea salt (to taste)
• 1⁄2 tablespoon fresh tarragon, finely chopped
• 1⁄2 tablespoon fresh basil, finely chopped
• 1 tablespoon lemon juice
• 1 cup heavy cream

directions

1. In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
2. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover with a lid (leave the wax paper to prevent skin formation) and transfer to the refrigerator for 24 hours or until chilled.
3. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
4. Note: Submerge peeled potatoes in cold water to prevent from browning.