Vichyssoise

Ingredients

• 3 large leeks, white and light green parts only, sliced
• 2 tbsp butter
• 3 medium potatoes, peeled and diced
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• Salt and white pepper
• Chopped chives, for garnish

Before you cook

• Trim the leeks, slice them thinly, and rinse well to remove any grit.
• Peel and dice the potatoes.
• Chop the chives for garnish.

Steps

1. Melt the butter in a large pot over medium heat.
2. Add the leeks and cook for 8 minutes, stirring occasionally, until softened but not browned.
3. Add the diced potatoes and stock to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes until the potatoes are very tender.
5. Puree the soup with an immersion blender until completely smooth.
6. Stir in the heavy cream.
7. Season the soup with salt and white pepper.
8. Let the soup cool to room temperature, then cover and refrigerate for at least 3 hours until well chilled.
9. Taste and adjust the seasoning once cold, since chilling mutes the salt.
10. Ladle the soup into bowls and garnish with chopped chives.