Vichyssoise (Leek and Potato Soup)

🥘 Ingredients

• Yukon gold potatoes, peeled and sliced
  2 c
• minced chives
  3 Tbsp
• salt
  1 pinch
• sliced white leek
  3 c
• vegetable stock
  1.5 qts
• whipping cream
  1 c
• white pepper

🍳 Cookware

• pot
• immersion blender

1. 1

   Simmer the Yukon gold potatoes, peeled and sliced , and sliced white leek in them in vegetable stock (along with a pinch of salt ) until tender. Julia Child recommends simmering in a partially covered pot for about 40 to ⏱️ 50 minutes .

   Yukon gold potatoes, peeled and sliced: 2 c, sliced white leek: 3 c, vegetable stock: 1.5 qts, salt: 1 pinch
2. 2

   Once the vegetables are tender, you can purée the soup using an immersion blender , or carefully transfer the soup to a high-powered pitcher blender and purée until smooth.
3. 3

   Season with salt and white pepper to taste and stir in 1/2 to 1 cup of whipping cream .

   white pepper, whipping cream: 1 c
4. 4

   I served the soup with a garnish of minced chives as Julia suggests.

   minced chives: 3 Tbsp
5. 5

   Editor’s Note: White pepper is recommended in this recipe because it blends in with the color of the soup. If all you have is black pepper, that’s perfectly fine to use.