Vichyssoise (Cold Potato & Leek Soup)

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Stéphane of MyFrenchHeaven.com wrote so enthusiastically about Vichyssoise, which is a cold potato and leek soup, that I wanted to give it a try. I prepared it according to his recipe, and the result was a very elegant refreshing soup. The best recipes are usually the simple ones with only a few ingredients, and this is no exception. Crème fraîche is soured cream that is thicker and less sour than sour cream, with about 35% fat content.

Merci, Stéphane!

Ingredients

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For 4 large or 6 small servings

300 grams (.66 lb) white part of leeks (about 2 leeks), sliced and washed

500 grams (1.1 lb) potatoes, peeled

1 onion, chopped

2 Tbsp butter

1 litre (4 cups) chicken stock

250 ml (1 cup) milk

80 ml (1/3 cup) crème fraîche

salt and freshly ground black pepper

freshly grated nutmeg

chopped chives for garnish

Instructions

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Melt 2 tablespoons butter in a casserole.

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Add 300 grams of sliced leeks and a chopped onion. Season with salt.

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Stir over medium heat until the leeks and onions have softened, about 10 minutes.

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Add 500 grams of potatoes, cut into chunks.

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Add a litre of chicken stock.

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Bring to a boil.

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Cover and lower the heat so it keeps boiling gently.

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Cook until the potatoes are tender, which you can check with a fork, about 15-20 minutes.

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Pour the soup into a blender…

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…and blend until smooth.

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Add 250 ml of milk…

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…and 80 ml of crème fraîche.

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Add freshly grated nutmeg to taste.

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Blend briefly to mix everything.

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Cover and allow the soup to cool to room temperature, then place it in the refrigerator and allow to chill completely.

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Taste and adjust the seasoning with salt and freshly ground black pepper once it is chilled. Serve chilled, garnished with chopped chives.

Flashback

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These almond cherry cookies are amazing.

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13 thoughts on “Vichyssoise (Cold Potato & Leek Soup)

  1. Am not really a soup person but oft make this for a very elegant start to dinner. If it is a 1980s recipe I smilingly accept the assertion but am certain I made it way before then and still quite often do 🙂 ! The hot version of Potage Parmentier perhaps does not end up on the menu quite as often . . .

    Like

    1. Having made this for some four decades may I stand my ground; This classic potage IS vichyssoise when served cold and potage parmentier when handed out hot: no argument since the beginning of time! Plenty of agreement on the Net!.

      Liked by 1 person

  2. Io amo le zuppe, e questa non l’ho mai fatta. Ho tutti gli ingredienti in casa, la provo già domani (con lo yogourt home made al posto della panna). Grazie 🙂

    Liked by 1 person

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