Most consider vichyssoise to be a classic cold French soup although some believe it was invented in New York City at the Ritz Carlton. Regardless, this potato and leek soup remains a true classic with simply wonderful flavor.
Easy to prepare with just a few ingredients, vichyssoise will change your mind about cold soups.
Add olive oil to bottom of heavy stock pot and sauté onions over medium-high heat for 4 or 5 minutes, until softened. Add leeks and white part of green onions to pot and continue cooking for another 2-3 minutes.
Add 1 ½ cup chicken or vegetable stock and bring to a boil. Cover and reduce heat to low. Simmer for approximately 6 or 7 minutes before adding diced potatoes and remaining stock. Replace cover and cook until potatoes are very soft, approximately 20 minutes.
Remove from heat, uncover and stir in butter and season with salt and pepper, to taste.
Allow soup to cool before transferring in batches to a blender or food processor. Puree each batch until smooth and transfer to a storage or serving container. Cover and place in the refrigerator for several hours. Once chilled, adjust seasonings as desired.
Serve chilled or at room temperature. Garnish with the reserved thinly sliced green onion tops or crumbled bacon, if desired.
My name is Andrea, and I am excited that you are here. I have a passion for cooking and baking that I want to share with you. I enjoy spending moments in the kitchen creating beautiful, easy, and nutritious recipes for my friends and family. There is nothing better than sharing a meal with the ones you love! I believe life…
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