Print Recipe
Vichyssoise
A potato and leek soup with chicken broth and heavy cream, traditionally served cold.
servings: 4
total time: 30 minutes to make, 4 hours to chill in the fridge.
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 2 large leeks (about 1 1/2 lbs before trimmed), cleaned and chopped (white and light green parts only)
- 1 cup diced yellow onion
- 3 medium russet potatoes (1 to 1 1/2 lbs), peeled and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- salt & pepper
- thinly sliced green onions for garnish
Advertisements
Directions
- Melt the butter in a dutch oven or large pan over medium heat.
- Add the leeks and onions to the pan and cook, stirring occasionally, about 2 minutes.
- Add the potatoes and chicken broth tho the pan and bring to a boil over medium-high heat.
- Lower the heat to medium and simmer until potatoes and leeks are soft, about 15 minutes.
- Working in 3 batches, puree the soup in a blender or food processor.
- Pour the pureed soup into a large bowl and season with salt and pepper if needed. Allow the soup to cool to room temperature then cover the bowl and refrigerate for at least 4 hours.
- Remove the soup from the fridge. Stir in the heavy cream and add more salt and pepper if needed.
- Ladle the soup into small bowls and garnish with the sliced green onion.
Similar Recipes by Keyword:
vichyssoisesoupseasyglutenfreepotatofrenchmeatless
