Delicious hot or cold, this soup has a silky texture and earthy flavor. The chopped chives are not only a beautiful visual element, but the flavor complements the soup nicely.
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cups leeks, thinly sliced (about 1 ½ pounds whole leeks with generous white portions)
1 clove garlic minced
Cold: 2 ½ teaspoons
Hot: 1 ½ teaspoons
¼ teaspoon cayenne
4 medium Idaho potatoes, peeled and cubed
4 cups good quality chicken or vegetable stock, such as More Than Gourmet
1 bouquet garni
1 cup cream, half and half, or stock
chopped fresh chives
Melt the butter in the oil in a large saucepan over medium heat.
Stir in the cleaned leeks, garlic, salt, and cayenne and cook, stirring occasionally, for 10 minutes. This releases excess moisture and intensifies the flavor of the aromatics. Lower the heat a bit if the leeks are starting to brown.
Add the potatoes, stock, and bouquet garni, bring to a boil, lower heat to a gentle simmer and cook until the potatoes are very tender, about 15 minutes. The time varies depending on the size of the potato pieces. I cut my potato in half lengthwise and then into 1/2-inch slices.
Remove and discard the bouquet garni and let the soup cool for 20 minutes.
To purée, fill a blender or food processor with both solids and liquid to the halfway point and process until completely smooth. See our video on How to Safely Blend Hot Ingredients.
Stir in the half-and-half or cream. If you prefer not to use dairy, use a cup of stock.
Serve chilled or hot with a generous garnish of chopped chives.
Vichyssoise is typically served chilled. Chilling mutes the taste and aroma of food, so it’s important to be aggressive when seasoning food you plan to serve cold. The recipe below gives the amount of salt and cayenne for both a cold soup and a hot soup.
Keywords: cold soup, hot soup, potato leek soup, potatoes, leeks, soup, gluten free, dairy free