Leek and Potato Soup Recipe

Leek and Potato Soup
(AKA: Vichyssoise)
Submitted By: Taz


1 lb Leeks - cleaned, dark green removed, and small chopped
¾ lb Yukon Gold Potatoes - peeled and small diced
1 Quart Vegetable Broth
1 Cup Heavy Cream
1 Cup Buttermilk
3 Tbs Unsalted Butter
1 tsp Kosher Salt + to taste
½ tsp White Pepper - ground very fine
Juice of ½ Lemon
Chives - small chopped
Crème Fraiche

  1. Place a 6 quart soup pot/saucepan over medium-low heat - Add butter and allow to melt
  2. Add leeks to pan along with 1 tsp of kosher salt - Allow to cook for (stirring occasionally) for 25 minutes or until leeks are tender
  3. Add potatoes and vegetable broth - Increase heat to medium-high and bring soup to a boil
  4. Reduce heat to simmer - Cover - Allow to cook (stirring occasionally) for 45 minutes
  5. Remove from heat and, using an immersion blender*, purée soup until smooth
  6. Mix heavy cream and buttermilk together and the stir into soup until well integrated
  7. Add white pepper and lemon juice and thoroughly combine
  8. Adjust seasoning
  9. Garnish with a 'dollop' of crème fraiche and a sprinkle of chives and serve hot -OR- chill soup, garnish with chives and serve cold
*Transfer to a blender (in batches if necessary) as alternative

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