French Leek Soup or Vichyssoise is a classic soup made from leeks, potatoes, broth and cream. Served hot or cold.
PREP TIME: 10 MIN
– 3 tablespoon butter – 2 leeks (mostly the white parts) thinly sliced – 4 garlic cloves minced – 2 russet potatoes peeled and diced – 4 cups chicken stock – ¾ cup heavy cream – ½ teaspoon salt – ½ teaspoon pepper
COOK TIME: 25 MIN
Sweat sliced leeks and minced garlic in butter, but do not brown.
Add in diced potatoes and chicken stock and let simmer for 20-25 minutes, until the potatoes are cooked through.
Turn off heat and pulse with an immersion blender until you reach your desired thickness (I like it to be a little chunky).
Add in heavy cream and stir. Add salt and pepper to taste.