Creamy Chilled Leek Potato Soup — Vichyssoise
The chilled French-American classic, silky leek and potato soup finished with cream and snipped chives.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 4 medium sliced leeks in cold water to remove grit, drain well. Peel and cube 600g potatoes. Chop 1 small onion. Snip 3 tbsp chives. Butter 4 sourdough slices. Have 1200ml stock, cream, milk, salt, pepper, nutmeg measured and ready.
Sweat
Melt 50g butter in a heavy pan over low heat. Add leeks and onion with a pinch of salt, sweat uncovered 10–12 minutes until soft and translucent, stirring occasionally.
Simmer
Add cubed potatoes and 1200ml stock, bring to a gentle simmer, cover, cook 18–20 minutes until potatoes break apart easily when pressed with a spoon.
Blend
Remove from heat, add 120ml milk, blend hot soup until completely smooth using an immersion blender. Pass through a fine sieve, pressing gently, for silky texture. Stir in remaining 160ml cream, salt, white pepper, nutmeg. Chill covered at least 2 hours until cold.
Crisp
While soup chills, butter sourdough slices and toast in a dry pan over medium heat 2–3 minutes per side until deep golden and crisp. Set aside.
Finish and plate
Stir chilled soup, adjust salt, thin with cold milk if needed. Ladle into chilled bowls, swirl in crème fraîche (about 1 tbsp per bowl), scatter chives. Serve with buttered sourdough toast alongside.
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