Classic Vichyssoise (Chilled Leek and Potato Soup)

Recipe by Random Rachel
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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
  • Bring to a simmer over medium-high heat. Add 1-1/2 teaspoons salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
  • Purée the soup with an immersion blender.
  • Strain the puréed soup. Let cool to room temperature, stirring occasionally to prevent a skin, and then refrigerate until thoroughly chilled.
  • Before serving, thin the soup with water or milk if necessary—it should be the consistency of heavy cream. Serve cold, and garnish with chives.
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