French 35 min

Vichyssoise

Name: Vichyssoise
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 large leeks, white and light green parts only, thinly sliced; 3 medium Yukon Gold potatoes, peeled and diced; 1 large shallot, sliced; 3 tablespoons unsalted butter; 4 cups chicken or vegetable broth; 1 cup heavy cream; ½ teaspoon white pepper; Salt to taste; Fresh chives, finely snipped, for serving

vegetarianhealthygluten-free

Ingredientsfor 2

310

Cal

Protein

28g

Carbs

20g

Fat

14 large leeks, white and light green parts only, thinly sliced
23 medium Yukon Gold potatoes, peeled and diced
31 large shallot, sliced
43 tablespoons unsalted butter
54 cups chicken or vegetable broth
61 cup heavy cream
7½ teaspoon white pepper
8Salt to taste
9Fresh chives, finely snipped, for serving

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Instructions

1
Melt butter in a large saucepan over medium-low heat. Add leeks and shallot with a pinch of salt and cook, stirring occasionally, for 12 minutes until completely softened but not browned — this gentle sweating builds a delicate, sweet base.
2
Add potatoes and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes until potatoes are completely tender and falling apart when pressed.
3
Remove from heat, let cool slightly, and blend in batches until completely smooth. Strain through a fine-mesh sieve for the silkiest texture. Stir in heavy cream and season with white pepper and salt.
4
Chill completely in the refrigerator for at least 2 hours. Vichyssoise is served cold — taste and adjust seasoning after chilling, as cold dulls flavors and you may need more salt. Ladle into chilled bowls and garnish with a generous mound of fresh chives.