Vichyssoise Soup with Potatoes|Print

Servings: 6

Leeks

1 1/2 lbs, trimmed, cleaned, cut

Creme fraiche

1/2 cup

Cayenne pepper

1 pinch

Fresh chives

for garnish, chopped

Kosher salt

2 tsps

Potatoes

1 1/4 lbs, peeled, cut

Vegetable broth

3 cups

Heavy cream

1 cup

Unsalted butter

4 tbsps

Vichyssoise Soup with Potatoes

Prep:

15 m

Cook:

1 h 10 m

Ready in:

1 h 25 m

In a pot, melt unsalted butter over medium heat. Add leeks. Season with salt. Cook until the leeks begin to wilt and then, reduce heat to medium-low. Cook the leeks for 30 minutes, until soft.
Add potatoes and broth. Simmer slowly for 30 minutes, until the potatoes are soft. Puree the mixture in a blender. Whisk in the cream and creme fraiche.
Heat the soup over medium heat. Season with pepper and salt to taste. Serve and enjoy your Vichyssoise Soup!