I like this recipe for vichyssoise or potato, leek soup. It’s easy and makes a nice thick soup with not too much cream (if there is such a thing as too much cream).
The potato “croutons” are optional, but add a nice crunch. Serves 6:
Vichyssoise or Potato Leek Soup
- 3 leeks, white and light green part, sliced thin
- 2 tablespoons unsalted butter
- 1 1/2 pounds potatoes, peeled and cubed.
- 1 quart chicken broth
- 1 cup heavy cream
- Snipped chives (for garnish)
- 4 Fingerling potatoes (optional garnish)
Heat the butter in a large sauté pan over medium heat. Add the leeks and cook until limp and translucent, about 8 minutes, stirring occasionally. Do not let the leeks brown.
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.
This is such a simple soup and so good!
Most recipes call for russet potatoes, but I’ve used all kinds, even purple ones (and surprisingly I didn’t end up with lavender colored soup). The better the potatoes, the better the soup. If you make a lot and want to freeze it, leave the cream out and add it when you’re reheating the soup.
As you probably know, this can be served hot or chilled and it’s delicious either way.