Recipe Directions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the sliced leeks to the pot and cook, stirring occasionally, until softened, about 5 minutes.
- Add the diced potatoes to the pot and cook for an additional 3-4 minutes, stirring occasionally.
- Pour the chicken or vegetable broth into the pot and bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches.
- Stir in the heavy cream until well combined. Season the soup with salt and pepper to taste.
- If serving hot, return the pot to the stove and gently reheat the soup over low heat. If serving cold, transfer the soup to a bowl and refrigerate until chilled.
- Garnish the Creamy Vichyssoise with chopped chives or parsley before serving, if desired.
Kitchen Equipment Needed
To make Creamy Vichyssoise, you’ll need the following kitchen equipment:
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Wooden spoon or spatula
Leftover Storage
If you have any leftover Creamy Vichyssoise, store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat until heated through, stirring occasionally.
Serving Suggestions
Creamy Vichyssoise is delicious on its own, but you can also serve it with a variety of accompaniments to enhance the flavor. Garnish each bowl with a dollop of sour cream or crème fraîche for added creaminess, or sprinkle with crispy bacon or croutons for a satisfying crunch. Serve the soup alongside a crusty baguette or a green salad for a complete and satisfying meal.
