Easy Vichyssoise
A silky French soup of leek and potato, blended smooth and served cold — chilling it thoroughly is what makes vichyssoise vichyssoise rather than just leek soup.
Ingredients
Instructions
Sweat the sliced leeks gently in butter until soft and translucent but not coloured.
Add the potatoes and stock.
Simmer until the potatoes fall apart at the touch of a spoon, then blend the soup completely smooth while it is still hot.
Stir in the cream and chill for at least four hours, vichyssoise needs to be properly cold through, not just cool, before it tastes right.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.