French · Free
Vichyssoise
A velvety chilled soup of leeks, potatoes, and cream, served cold and garnished with chives. Elegant and refreshing, it is a French-American classic perfect for warm-weather dining.
****+
Prep 20 min · Cook 30 min
Method
Slice the leeks in half lengthwise and rinse thoroughly under cold water, fanning the layers to wash out the grit that hides between them, then chop them.
Melt the butter in a large pot over medium-low heat, then add the leeks and cook gently for 8 to 10 minutes until soft but not browned; keeping them pale preserves the soup's delicate color and sweetness.
Add the diced potatoes and stock, then bring to a boil and reduce to a simmer.
Cook for about 20 minutes until the potatoes are completely tender and fall apart easily when pressed with a spoon.
Remove the pot from the heat and let it cool for a few minutes, then puree the soup until perfectly smooth using an immersion blender or working in batches in a countertop blender.
If using a countertop blender, fill it only halfway and hold the lid down with a towel, since hot liquid can erupt and burn you.
Stir in the cream and milk, then season with the salt and white pepper.
For the silkiest texture, pass the soup through a fine-mesh sieve to remove any fibrous bits, though this step is optional.
Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Taste the cold soup and adjust the salt, since chilling dulls seasoning and it often needs a bit more than when warm.
Ladle into bowls and garnish generously with chopped chives just before serving.
Chef's tips
- Always taste and re-season after chilling, because cold temperatures mute flavors and salt.
- Wash the leeks carefully; grit trapped between the layers is the most common way to ruin this soup.
- This soup can also be served warm if you prefer, in which case it is simply called potato leek soup.
Cooking times vary by equipment -- cook to temperature and to taste.
