Classic Vichyssoise
This is a versatile dish and it is easier to make than it is to spell. You can have leek and potato soup hot in the winter and cold in the summer. It is simple and delicious to make.
Servings 6 servings
Ingredients
- 2 tbsp. unsalted butter
- 4 medium leeks white and light green parts only, finely chopped
- 5 medium potatoes peeled and finely diced, yellow or baking potatoes are best
- 1 medium onion chopped
- 1 pinch salt and pepper
- 4 cups chicken stock
- 2 cups milk cream or condensed milk
- 1 cup cream or non-fat plain yoghurt optional
- 1 tbsp. chives freshly chopped to garnish
Instructions
- Melt the butter over medium heat in a large heavy pot. Sauté the leeks, potatoes, onion for a minute or two and then reduce the heat to low, stirring occasionally until the leeks are softened.
- Stir in the stock, bring to a boil. Cover, reduce heat to low and simmer for 20 min or until potatoes are tender. Cool for 15 minutes.
- Use an immersion blender or transfer to a blender/food processor and purée until the mixture is smooth. Transfer to a bowl and stir in the milk, using as much to give you the thickness you prefer.
- Cover and refrigerate for at least 4 hrs, or until chilled, or for up to 1 day.
- Season to taste with salt and pepper and serve sprinkled with chives.