Creamy Vichyssoise – A Luxurious Chilled Potato and Leek Soup

Instructions for Making Creamy Vichyssoise

Step 1: Sauté the Leeks

1. In a large pot, melt 2 tablespoons of butter over medium heat.
2. Add the sliced leeks and sauté gently for about 5-7 minutes until they are softened but not browned. If using, add the minced garlic and sauté for another minute until fragrant.

Step 2: Cook the Potatoes

1. Add the diced potatoes to the pot and stir well to combine with the leeks.
2. Pour in the vegetable or chicken broth. If you choose to add a splash of white wine, do so now. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.

Step 3: Blend the Soup

1. Once the potatoes are cooked, remove the pot from heat and allow the mixture to cool slightly.
2. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches, blending until creamy. Return the blended soup to the pot.

Step 4: Add Cream and Season

1. Stir in the heavy cream until fully incorporated. If you want a lighter soup, adjust the amount of cream to taste.
2. Season the vichyssoise with salt, black pepper, and if desired, a squeeze of lemon juice for brightness. If using, add the thyme and mix well.

Step 5: Chill the Soup

1. Allow the soup to cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled. This step enhances the flavors.

Step 6: Serve

1. Before serving, taste and adjust the seasoning if necessary.
2. Ladle the chilled vichyssoise into bowls and garnish with finely chopped chives.

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