Vichyssoise (Chilled Potato Leek Soup)
Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.
Total Time
Prep: 10 minutes Cooking: 30 minutes
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
6–8 medium Idaho potatoes
1 lb butter
4 large diced leeks (white and yellow parts only)
1 bunch diced shallots (white bases only) or green onions
1½ tbsp chicken bouillon or add homemade stock
1 tbsp white pepper
1 cup white wine
1½ quarts heavy whipping cream
1 quart milk
1 cup shallot tops
Peel potatoes and remove all brown and discolored areas.
Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
20 minutes
Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
10 minutes
Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
Chill the soup.
Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops
20 seconds
- •Green onions may be substituted for the shallots
- •For a Creole touch, boil the potatoes in just a hint of crab boil seasonings.