classic vichyssoise

Name: Classic Vichyssoise
Prep time: 10 min
Cook time: 45 min
Yield: 8
Cuisine: French
Ingredients: 3 tablespoon(s) butter; 3 large leeks, thinly cut into half moon; 2 cup(s) white onions, finely chopped; 8 cup(s) russet potatoes (about 4 large ones), peeled and diced; 5 cup(s) low-sodium chicken broth; 2 cup(s) low-sodium vegetable broth; freshly ground black pepper, to taste (i always use mixed peppercorns); 1/4 teaspoon(s) ground himalayan sea salt, or more to taste; 1/2 tablespoon(s) fresh tarragon, finely chopped; 1/2 tablespoon(s) fresh basil, finely chopped; 1 tablespoon(s) freshly squeezed lemon juice; 1 cup(s) 35% heavy cream

7 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 8, 2019

Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days!

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Two bowls of soup topped with crumbled bacon and chives on a turquoise table mat with two white napkins.

prep time 10 Min

cook time 45 Min

method Stove Top

yield 8 servings

Ingredients

3 tablespoons butter
3 large leeks, thinly cut into half moon
2 cups white onions, finely chopped
8 cups russet potatoes (about 4 large ones), peeled and diced
5 cups low-sodium chicken broth
2 cups low-sodium vegetable broth
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/4 teaspoon ground himalayan sea salt, or more to taste
1/2 tablespoon fresh tarragon, finely chopped
1/2 tablespoon fresh basil, finely chopped
1 tablespoon freshly squeezed lemon juice
1 cup 35% heavy cream

How To Make classic vichyssoise

Step 1

In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.

Step 2

When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
Step 3

Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
Step 4

Note: Submerge peeled potatoes in cold water to prevent from browning.
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4jOSEmyySO8
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