In 2004 I was living in Wisconsin and one day was eating lunch at work with a co-worker who grew up in Denmark. She had a very delicious-smelling soup that I had never seen before. She offered me a taste and said it was called Vichyssoise.
I wanted to know more and learned that it’s a pureed soup made with potatoes, leeks, and cream. In Europe it might be eaten cold but my co-worker preferred it heated up.
Once she told me how to make it I had to try it for myself. It was quite easy to make and turned out to be popular with my family.
I haven’t made this recipe for many years now, but re-discovered it recently and decided it would be a good use of the potatoes and leeks I have on hand. This soup — which apparently has origins in France — is one of my favorites and I am sure that you will like it too.
- 1/4 cup butter
- 1 3/4 cup leeks, diced
- 1/2 cup yellow onion, diced
- 1 3/4 cup potatoes, diced
- 2 tbsp chicken flavored base
- 2 bay leaf
- 4 cups water
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 cup heavy cream
- Green onion and parsley for garnish
Melt butter in a large saucepan over medium-high heat. Add onion and leeks to the pan. Cook for around 5-6 minutes or till the onions turn translucent.
Add chicken base, salt, and potatoes.
Mix ingredients well. Add water and the bay leaves. Continue thoroughly stirring.
Cover and bring to a boil. Turn down the heat to medium-low. Cook for 15-20 minutes or till potatoes soften. Stir in heavy cream. Simmer for another 5 minutes. Remove from the heat. Make sure to fish out the bay leaves.
Purée the soup with an immersion blender or in a regular blender.
Be cautious while using hot liquids!
Don’t overfill the blender. Purée until completely smooth. Taste.
Garnish with parsley and green onion.
Did you make this dish? I’d love to know how it turns out! Feel free to email me or use the hashtag #globaldinein on Instagram.