Potato leek soup (Vichyssoise)

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.

Ingredients

  • 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

Instructions

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.

Serves 4

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.

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