Vichyssoise (a.k.a Leek & Potato Soup)Published on 25 Jan 2014
Vichyssoise is a (French-y) soup made of puréed leek, onion, potato, cream, & stock. Traditionally you eat it cold, however, I prefer to eat it hot.
- 3-4 leeks –you’ll be using the white parts only
- 2 onions, minced
- ~2 tablespoons olive oil
- ~4 cups dry potatoes (such as Russet), chopped
- 3 cups chicken stock –you can substitute vegetable stock or water.
- 1 teaspoon salt
- 2 cloves
- 2 bay leaves
- 1 1/2 cups heavy cream
- chives, chopped for garnish
- black pepper, for garnish
To make things easier later you can place the cloves and bay leaves in a bouquet garni –tie them up in some cheesecloth or kitchen twine.
- Trim the root end of the leeks and cut off the majority of the green part. Finely chop.
- Heat the oil in a large pot. Saute the chopped leeks & onion over medium heat until the onion has turned translucent.
- Pour in the chicken stock and add the chopped potato. Bring to a low boil.
- Reduce to low heat and add the salt, cloves & bay leaves. Cover.
- When the potato has cooked through, fish out the bay leaves and cloves.
- Then, uquite sing your favourite machine (a handheld or stand blender is recommended), puree the soup until it’s quite smooth.
- Prior to serving stir in the heavy cream.
- Serve, make available the chopped chive and black pepper for garnishing. Enjoy.