Vichyssoise is a classic potato and leek soup that is usually served chilled. I haven’t been able to eat any of my usual favorites, since I’m on a primarily soft food diet due to a recent dental surgery, so this seemed like a good recipe for me to try at home.
In my version, I switched out the heavy cream for coconut milk, and added in some garlic for extra flavor, however, I kept the simple recipe in its classic form below. It’s really a very flavorful and incredibly easy soup to make. Pair with crusty bread or crunchy croutons for a perfect Spring meal.
Adapted from Barefoot Contessa
- 1 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
- 4 cups chopped unpeeled white boiling potatoes (8 small)
- 1 1/2 quarts chicken stock
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes.
Add the potatoes, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.
Cool for a few minutes and then process through a food mill fitted with the medium disc, or carefully puree in a blender or food processor. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives.