Vichyssoise — French Leek & Potato Soup

Name: Vichyssoise — French Leek & Potato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: French
Ingredients: Leek: 1 kg; Onion: 1 pcs; Garlic: 2 cloves; Butter: 100 g; Potatoes: 400 g; Vegetable stock: 800 g; Salt: to taste; White pepper: to taste

Features:

Cuisine:

French

35 min
Serves 6
Easy

Ingredients

1 kg Leek
1 pcs Onion
2 cloves Garlic
100 g Butter
или растительное
400 g Potatoes
starchy
800 g Vegetable stock
to taste Salt
to taste White pepper

Directions

This soup is amazing because it basically has two ingredients, leek, and potatoes. And it’s so delicate and silky.

It’s impressing that leek always adds a sweet and fresh taste to dishes reminding me of young peas.

French Leek & Potato Soup Vichyssoise is served cold in summer, but it can be served warm in cold weather as well.

The soup is cooked or served with cream, sometimes part of the stock is substituted with milk. But I like it without cream and milk as it’s so delicate, tasty, and light that you don’t want to add anything else.

Important: For this soup use starchy potatoes, as they contribute to such thick and delicate texture.

Enjoy!

P.S. For vegan and dairy-free version substitute butter with oil and add cashew or almond muss at the end.

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Steps

1 Done 5 min	Prepare vegetables Peel and finely dice the onion and garlic. The leek has white, pale green and dark green parts. For this soup, we need only white and pale green parts. Remove the roots and the dark green part (you can save it for later to make stock or broth but remember it will make either darker). Cut the remaining part lengthwise, then cut each half into thin semi-circles.
2 Done 15 min	Cook leek In a heavy bottom pot heat some oil. When it starts bubbling, add the onion and cook over medium heat until soft (about 5 min). Don’t let it burn or get golden. Add the garlic and cook for 30 min. Add the leek, some salt, and stir. Cover with a lid and cook over low heat for 10 min or until the leek is soft. Stir occasionally so it won’t stick to the bottom.
3 Done	Heat the stock. Peel and dice the potatoes. Don’t rinse the potato cubes not to rinse off the starch.
4 Done 10 min	Cook soup Add the potatoes to the pot. Pour the hot stock just enough to cover the potatoes. Bring to a boil, cover with a lid and simmer for 10 min until the potatoes are done. The potatoes should be tender but not mushy or the soup will be grainy.
5 Done 5 min	blend Remove the soup from the heat, and blend for about 1 min until smooth. If you want it even more perfect, smash it through a sieve.
6 Done	Finish and serve Return to the stove. Add more stock, if the soup is too thick. Like I told you, this soup is amazing without cream, but if you want to, you can add it. Add salt and white pepper to taste. Garnish with chives, if desired.