Vichyssoise
Blend, strain, and chill for the best creamy French soup around!
you're making mealtime meaningful.
A fancy name for a simple soup. This soup exemplifies the way we market food to make it sound more attractive than it already is. Chilled potato soup is a delicious creamy sauce. It’s a potato and leek soup, made with chicken broth and a little cream. The soup is very easy to make, you just have to rely on a good blender. What makes or breaks a chilled soup is how creamy it is. This takes a blend and fine strain through a mesh sieve. That’s it! Let’s make soup in the summer!
Let’s start by saying potato soup is good 365 days of the year. Creamy soups always have a place on the table no matter what season. You can serve this soup warmed, hot, or cold. It’s thee most versatile soup.
When it comes to cooking this, you must keep an eye on your browning process. As much as we make sure to remove ALL the green from the leek, you need to make sure these ingredients don’t brown too much. A potato soup relies on it’s opaque white color. Any unnecessary brown or green will show up in the final recipe.
Once the potatoes are cooked and falling apart tender, it’s time to blend. You can use a hand blender, but a Vitamix-style of blender works best. Do this is in batches then pour over the blended soup into a new pot fitted with a mesh strainer. The creamier the better. Finish this strained soup with some heavy cream for the final taste and flavors. A hint of nutmeg, a pinch of white pepper, and a garnish of chopped chives. Trust me when I say this soup is delightful and light. No garlic, no flour, just potato!
Vichyssoise
Yield(s): Serves 6
15m prep time
45m cook time
2h inactive
Allergens: Milk
Diet: Gluten-Free
you're making mealtime meaningful.
Ingredients
- 1/4 cup unsalted butter, cubed
- 3 leeks, halved and cleaned, sliced
- 1 yellow onion, chopped
- 5 gold potatoes, peeled and diced
- 3 - 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups chicken broth
- 1 cup whipping cream
- A pinch of ground nutmeg
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons fresh chives, for garnish
Preparation
- In a heavy-bottomed pot, add the butter over medium-low heat until the butter melts.
- Add the chopped leeks and onions to the pot and sauté in butter for a minute or two.
- Add the chopped potatoes and chicken broth to the mixture and bring the soup to a boil.
- Reduce the heat to a low simmer and cook until the potatoes are tender, about 30 - 35 minutes. Remove from heat and let cool.
- Blend the soup with an immersion blender or Vitamix for an extra smooth finish.
- Add the soup back to the pot with the heavy cream and seasoning. Bring the mixture to a low simmer and cook for 10 minutes.
- Chill the soup to room temperature or store in the refrigerator until fully cool.
- Serve in a cold bowl with a sprinkle of fresh chives.