Recipe: Vichysoisse (leek and potato soup)
Serves 6 | Prep Time 15 minutes | Cooling time: 1 hour| Cooking Time 1 hour
- 3 medium leeks
- 1 medium onion
- 2 cloves garlic
- 2 tbsp unsalted butter, preferably good quality such as Plugra
- 4 medium size yukon gold potatoes, peeled and cut into large pieces
- 2 cups good quality chicken stock (substitute for vegetable stock for a vegetarian version)
- 2 cup water
- Kosher salt to taste
- Melt butter in medium saucepan over low heat.
- Add leeks and onion and a pinch of salt. Sweat until vegetables are soft, shiny and translucent.
- Push vegetables to the side and add garlic. Cook briefly until it is fragrant.
- Mix everything together.
- Add remaining ingredients and bring to a boil.
- Reduce heat, cover, and simmer 35-45 min., until the potatoes are very tender.
- Puree in batches in a blender until very smooth.
Thin with water, chicken broth, or milk if desired.
- Add salt and pepper to taste.
- Strain through a chinois or a tamis for the smoothest possible results.
This leek and potato soup can be served cold or warm. When cold it is called a Vichysoisse. When warm, and with the addition of butter and/or cream, it is called a Potage Parmentier.
To make it vegetarian change the chicken stock called for in the ingredient list for a well made vegetarian stock.
Using a good quality stock is fundamental to the results. Learning to make good stocks at home can elevate your cooking exponentially.
To refine the soup we strain it through a tamis or a chinois.
The soup can be garnished with a number of ingredients, typically chives or creme fraiche