Chilled Vichyssoise Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons butter
  • 1 cup leeks, thinly sliced
  • 3 cups Yukon Gold potatoes, diced small
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
Directions
  1. Heat a large soup pot over medium heat, and then add in the butter and leeks and sauté for 5 minutes.
  2. Next, add in the potato, broth, salt, and pepper, and bring to a boil, then reduce the heat to a simmer, cover, and cook for 10 minutes.
  3. Remove the pot from the heat and add in the cream.
  4. Blend until smooth in small batches. Then, to ensure a silky smooth texture, run the blended soup through a fine-mesh sieve and discard any pulp.
  5. Transfer the soup to a bowl and refrigerate for 2 hours, then taste and add more salt if desired.
  6. Serve chilled with fresh chives and a pinch of black pepper.