Vichyssoise (Leek & Potato Soup)

Total Time
50 minutes

Ingredients

• 2 cups Yukon gold potatoes, peeled and sliced
• 3 cups sliced white leek
• 1.5 qts vegetable stock¹
• 1 pinch salt
• some white pepper
• 1 cup whipping cream
• 3 Tbsp minced chives

Cookware

• 1 pot
• 1 immersion blender

Instructions

Step 1

Simmer the Yukon gold potatoes, peeled and sliced, and sliced white leek in them in vegetable stock (along with a pinch of salt) until tender. Julia Child recommends simmering in a partially covered pot for about 40 to 50 minutes.

Step 2

Once the vegetables are tender, you can purée the soup using an immersion blender, or carefully transfer the soup to a high-powered pitcher blender and purée until smooth.

Step 3

Season with salt and white pepper to taste and stir in 1/2 to 1 cup of whipping cream.

Step 4

I served the soup with a garnish of minced chives as Julia suggests.

Source

• https://www.tasteofhome.com/article/vichyssoise-recipe-julia-childs-favorite-soup/

Comments