Leek and Potato Soup Recipe
Leek and Potato Soup
AKA: Vichyssoise
Submitted By: Taz
Ingredients:
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
-GARNISH-
Chives - small chopped
Crème Fraiche
Preparation:
- Place a 6 quart soup pot/saucepan over medium-low heat - Add butter and allow to melt
- 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
- Add potatoes and vegetable broth - Increase heat to medium-high and bring soup to a boil
- Reduce heat to simmer - Cover - Allow to cook (stirring occasionally) for 45 minutes
- Remove from heat and, using an immersion blender*, purée soup until smooth
- Mix heavy cream and buttermilk together and the stir into soup until well integrated
- Add white pepper and lemon juice and thoroughly combine
- Adjust seasoning
- 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
