Vichyssoise (Leek and Potato Soup)

Thanks to Karla Billington for this recipe.
Vichyssoise is a classic chilled cream soup created by the Ritz-Carlton in New York

Preparation time: 25 minutes
Total cooking time: 15-20 minutes
Serves 4 – 6
60g butter
2 leeks, chopped
2 large potatoes, peeled and chopped
3 cups chicken stock
1 cup milk
Sour cream and chives for serving
Heat butter in a medium pan and cook the leeks until soft.
Add the potato and chicken stock and simmer for 15-20 minutes, or until the potato is tender. Stir in the milk and season with pepper and salt
Cool, then blend until smooth.

Vichyssoise is traditionally served well-chilled but if you prefer, return to the pan and reheat gently without boiling. Whether hot or chilled, spoon sour cream on top and sprinkle with chives to serve.

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