Potato Leek Soup (Vichyssoise)
Course: SoupsCuisine: FrenchDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
1
hour20
minutesIngredients
4 tbsp unsalted butter
1 ½ lbs trimmed leeks, cleaned and thinly cut
2 tsp kosher salt, plus more to taste
1 ¼ lbs Yukon Gold or russet potatoes, peeled, cut into 1" cubes
4 cups chicken or vegetable broth, or more as needed to adjust thickness
1 cup heavy cream
1 pinch cayenne pepper
½ tsp ground black pepper
Creme fresh
Chopped fresh chives for garnish
Directions
- Melt butter in soup pot over medium heat
- Add leeks and salt; cook until leeks begin to wilt
- Reduce heat to medium-low and cook until soft and almost paste-like, 30-40 minutes
- Add potatoes and chicken stock, bring to a boil then reduce heat to low allowing the soup to simmer slowly for 30 minutes
- Puree soup with a hand-held immersion blender or in batches in a blender
- Whisk in heavy cream; do not allow soup to come to a boil
- Taste for salt (add as desired), add cayenne pepper, and black pepper
- Serve with a drizzle of creme fraiche and a sprinkle of chopped chives