Classic Vichyssoise
Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days! It's easy to make and also freezes very well
Ingredients
- 3 tbsp. butter tips & tricks
- 3 large leeks, thinly cut into half moons tips & tricks
- 2 cups white onions, finely chopped
- 8 cups russet potatoes (about 4 large ones), peeled and diced Footnote #1
- 5 cups low-sodium chicken broth Footnote #2
- 2 cups low-sodium vegetable broth Footnote #2
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tbsp. fresh tarragon, finely chopped tips & tricks
- 1/2 tbsp. fresh basil, finely chopped
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 cup 35% heavy cream
- 1/2 cup light sour cream, or as needed for garnish
- 4 slices cooked and crumbled bacon, for garnish tips & tricks
- 2 tbsp. chopped chives, for garnish
Directions
- In a Dutch oven over medium heat, melt butter. Add leeks and onions; 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 the heat to a simmer; cook for 30 minutes.
- When time is up, turn off the heat, give it 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 with a lid (leave the wax paper inside to prevent a skin formation) and transfer to the refrigerator for 24 hours or until chilled.
- Just before serving, add a dollop of sour cream, garnish with crumbled cooked bacon and fresh chives.
Notes
Footnote #1: Submerge peeled potatoes in cold water to prevent them from browning.
Footnote #2: As long as you have a total of 7 cups of broth, you can add more or less of either of these two broths.