The Accidental Locavore likes this recipe for vichyssoise. It makes a nice thick vichyssoise with not too much cream. The potato “croutons” are optional, but add a nice crunch. Serves 6
- 3 leeks, white and light green part, sliced thin
- 2 tablespoons unsalted butter
- 10 small fingerling potatoes, peeled and sliced fairly thin
- 2 small russet potatoes, peeled and sliced thin (use a mix of russets and fingerlings or Yukon Gold, or whatever you’ve got)
- 1 quart chicken broth
- 3/4 cup heavy cream
- Snipped chives (for garnish)
In a large pot, over medium-high heat, add the cooked leeks, potatoes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes until the potatoes are tender. Remove from heat and blend the soup until smooth. You can use an immersion/stick blender in the pot, or put the soup in a blender or food processor. Cool to room temperature, then refrigerate until cold. When the soup is cold, add the heavy cream and stir well to mix.
Serve topped with chopped chives and enjoy!
If you want to do the potato chip croutons as mentioned in the blog, thinly slice 4 fingerling potatoes (unpeeled). In a small sauté pan, heat 1-2 tablespoons butter over medium-high heat. When the butter is hot, add the potato slices. Cook until golden brown, turn over and cook until golden. Drain on a paper towel, then add to the soup as a garnish.