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Vichyssoise
A creamy chilled potato and leek soup garnished with green onion.
Vichyssoise
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15 people Yepped this recipe
servings:
3
total time:
4 hours 30 minutes
added on
05/16/2018
recipe by:
Frankie
INGREDIENTS
2 TBSP unsalted butter
2 large leeks, chopped (white and light green parts only)
1 small yellow onion, diced
1 1/2 pounds russet potatoes, peeled and chopped
4 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
thinly sliced green onions for garnish
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DIRECTIONS
Melt the butter in a Dutch oven or large pot over medium heat.
Add the leeks and onion to the pot and cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
Add the potatoes and chicken broth the pot and bring to a boil over medium-high heat.
Reduce the heat to medium then simmer until the potatoes are tender, about 15 minutes.
Use an immersion blender, or a stand blender in batches, to puree the soup.
Stir in the heavy cream then season the soup with salt & pepper to taste.
Allow the soup to cool to at least room temperature then cover the soup and place it in the refrigerator for at least 4 hours.
Ladle the soup into bowls and garnish with the sliced green onion.
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