Vichyssoise (Leek & Potato Soup)
- 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
- 1 pot
- 1 immersion blender
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.
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.
Season with salt and white pepper to taste and stir in 1/2 to 1 cup of whipping cream.
I served the soup with a garnish of minced chives as Julia suggests.
White pepper is recommended in this recipe because it blends in with the color of the soup. If all you have is black pepper, that’s perfectly fine to use.
The original recipe calls for chicken stock or broth. ↩