Simple Leek and Potato Soup
This decadent, classic and iconic simple leek and potato soup, also known as vichyssoise is hearty and can be eaten cold or hot.
Equipment
- Casserole pan
- medium and large mixing bowls
Ingredients
- 2 white potatoes cubed
- 2 leeks just the white and light green parts, sliced in half-moons
- 1 onion chopped
- 6 1/2 cups unsalted chicken or vegetable stock
- 2 tablespoons butter
- 1/2 cup whipping cream
- salt and pepper to taste
- 1 tablespoon parsley chopped, optional
- extra virgin olive oil optional
Instructions
- In a saucepan at medium heat add the butter until it melts, add the onions, and a pinch of salt and cook for 3 minutes, then add the leeks and cook for further 3 minutes, stirring occasionally.
- Add the stock and potatoes and stir well. Add salt and pepper to taste.
- Bring it to boil for more or less than 30 minutes. In the final 5 minutes, add 1/2 cup whipping cream and stir.
- Turn off the heat and transfer the soup to a mixer. Mix for a few seconds until you have a cream. Be careful as the steam may cause too much pressure inside the mixer. Use a cloth and leave the lid slightly opened during the process. If you prefer a chunky leek and potato soup, just skip this step.
- If serving hot, just place the soup in bowls, drizzle some olive oil and sprinkle parsley on top
- If you prefer having the vichyssoise soup cold, transfer your soup to a bowl and place it inside another bowl full of iced water.
- Rapidly swirl the soup to cool down with a spoon until it’s cold enough. Change the water if it becomes warm. Alternatively, keep it in the fridge for a few hours before serving. You can add olive oil and parsley as well.
Notes
If your stock is salted or store-bought, consider not adding too much salt to the preparation.
Keep leftovers in an airtight container in the fridge for up to 3 days.
Suitable for home freezing for up to 3 months.