Vichyssoise (Potato & Leek Soup)
Sara, what the hell is this? That’s a very fair question: VISH-EEE-SWAHZ. I first was introduced to this recipe by my high school French teacher who allowed us to choose and use traditional French recipes for extra credit (merci, Madame). I didn’t know what a leek was but for some unknown reason decided this was what I was making. My lovely mother went to three different stores in rural Indiana to find enough leeks (thanks, mom). I made a disaster of her kitchen and used her food processor from the 1980s BUT fell absolutely in love with this soup (thanks again, mom). It’s now highly requested by family, especially around the holidays. I recommend serving with compound butter and a warm, crusty baguette. It’s classy AF and I’ve never met a soul that didn’t go back for seconds. Enjoy, favorites!
MVP Ingredients: Buttery, soft leeks
Kitchen Weapon of Choice: Immersion blender (but not necessary)
Ingredients
3 C peeled, sliced potatoes
3 C sliced white of leeks, washed very well
1 1/2 quarts of chicken broth
1 C whipping cream
3 tbsp finely minced chives
1 tbsp butter
Salt and white pepper to taste
Directions
Sautée the leeks in butter until tender
Simmer the potatoes and along with leeks in the broth until very tender
Purée the soup in a blender or with an immersion blender until completely smooth; be careful with steam and do in small batches if using a blender
Stir in the cream and season to taste with salt & pepper
Top with minced chives
Can be served cold (traditional in France) or hot
