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Vichyssoise

Embrace the epitome of French summer fare by making vichyssoise.

This chilled potato and leek soup offers a luxuriously smooth texture, and is traditionally served cold making it an excellent choice for a hot day.

Leeks and potatoes seem to be made for each other as many soups, galettes and omelettes will testify. There’s something at once comforting and elegant about the combination of flavours. The classic French vichyssoise, often served cold, is a great template for a variety of soups.

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Vichyssoise
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Potato and Leek Soup

Servings 4

Ingredients

  • 1/4 cup butter
  • 1 tbsp olive oil
  • 3 medium leeks, thoroughly washed and drained (pat dry with paper towels)
  • 1/4 cup dry white wine
  • 2 lbs Yukon Gold potatoes, peeled and chopped into small-ish pieces
  • 6-7 cups vegetable or chicken stock
  • 1 bouquet garni, bought or homemade (instructions below)
  • salt and pepper
  • 3/4 cup heavy cream or crème fraiche

Instructions

  • Over medium heat, in a large skillet, heat butter and oil together. Add dry chopped leeks, salt lightly and cook until just tender, 4-5 minutes. Do not brown.
  • Add the splash of wine and cook until almost gone, 3-4 minutes.
  • Stir in the potatoes, then add the stock and herbs, salt and freshly ground pepper, white or black.
  • Simmer the soup for 25-30 minutes or until the potatoes are easily pierced with a paring knife. Take the pan off the heat and remove the bouquet garni.
  • Carefully purée the hot soup with an immersion blender or in batches in a blender until smooth. Stir in the cream and gently reheat. Do not boil.
  • Serve hot or cold with a swirl of cream and a raw garnish of very finely sliced leek, slightly fluffed to separate the rounds, white part only.

Notes

Bouquet Garni:
Wrap 2-3 sprigs each of rosemary, thyme and basil plus 2 bay leaves
in one of the dark green leek leaves and tie tightly with butchers’ twine. Marjoram is a nice addition and a few peppercorns work well too if your package is tightly enough wrapped.