The irreproachable character of Vichyssoise makes this fair and virtuous soup one of the most elegant around. The simplicity of the unadulterated ingredients create a clandestine appearance, making you wonder how this delicate soup can turn out so wickedly good.
When potatoes, leeks, onions, chicken broth and cream have developed a close bond, a velvety cream is born that’s not only delectable, but incomparable in excellence.
This is another of those soups that’s typically served chilled, but I’m adventurous and I’ve crossed over serving it hot ladled over homemade croutons. Either way it’s not a soup that will ever be labelled insipid.
I think you should make this tonight! What an excellent notion, don’t you think?
4 medium sized leeks (white parts only) washed thoroughly to remove all the dirt and sliced thinly
1 ½ LBS of yellow potatoes (waxy kind) peeled and medium cubed
4 shallots – sliced thinly
2 TBSP unsalted butter
1 cup of heavy cream
1 large bay leaf – fresh or dried
2 cups of chicken broth and 1 cup of milk
Kosher salt and fresh cracked white pepper
Chives – finely chopped for garnish
In a medium Dutch oven, heat the butter till foaming and add the sliced leeks and shallots. Sweat them for about 5-6 minutes until they start to soften.
Add the potatoes and bay leaf and cover with the liquids. Season generously with salt and pepper. Simmer gently until the potatoes are fork tender – about 25 minutes. Cool and remove the bay leaf. Insert an immersion blender and puree till smooth and silky. If the consistency is too thick, thin with a little water. You want to achieve a thin creamy puree that is not a thick potage. Chill for about 2 hours and serve with a sprinkling of chives.