France / Soup
Vichyssoise (Chilled Potato Leek Soup)
Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux.
Ingredients
- Idaho potatoes, medium; Idaho6–8
- butter1 lb
- leeks, large; diced; white and yellow parts only4
- shallots or green onions, diced; white bases only; or green onions1 bunch
- chicken bouillon, or add homemade stock1 1/2 tbsp
- white pepper1 tbsp
- white wine1 cup
- heavy whipping cream1 1/2 quart
- milk1 quart
- shallot tops1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Peel potatoes and remove all brown and discolored areas.
Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.
Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.
In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.
Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.
Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.
Chill the soup.
Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops
Region evidence: Wikipedia/Wikidata — en.wikipedia “Vichyssoise” → Wikidata Q1294686 (Vichyssoise)
