Creamy Leek And Potato Soup Soupe Vichyssoise Recipe

I absolutely love this creamy leek and potato soup because it’s like a warm, comforting hug in a bowl, perfect for those chill vibes after a long day. The blend of flavors from the tender leeks, onions, and creamy potatoes makes it an ultimate cozy meal that brings back nostalgic memories of homemade goodness.

Crafting a bowl of creamy leek and potato soup, or soupe vichyssoise, is a labor of love. The recipe begins with the most delicate of ingredients: unsalted butter, which enhances the sweet aroma of leeks that are cut so finely they practically melt in the pan.

Along with onions, which are also cut so finely they’re almost pureed, the leeks are such a peaceful trio of flavors that they make a nourishing and flavorful soup base. Diced potatoes add heft to the base, while chicken stock makes it sing.

Finally, a swirl of heavy cream folds in luscious richness.

Ingredients

Leeks:
Flavor that is mild and delicate; fiber and vitamins A and K that are provided.

Potatoes:
Vegetable that is rich in carbohydrates and potassium; starchy.

Onion:
Imparts fragrant richness; is rich in antioxidants and vitamin C.

Chicken or Vegetable Stock:
Savoriness and robustness from a well-crafted base; intensifies and augments overall flavor amplitude.

Heavy Cream:
Contains calcium and fat, which together create a rich, smooth mouthfeel.

Ingredient Quantities

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• 2 tablespoons unsalted butter
• 4 large leeks (white and light green parts only), cleaned and chopped
• 1 medium onion, diced
• 2 cups peeled and diced potatoes
• 4 cups chicken or vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 cup heavy cream
• Chives, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, over medium heat, melt the 2 tablespoons of unsalted butter.

2. Put the leeks, chopped and ready to go, and the diced onion into the pot and cook. You want to stir them occasionally but give them enough time to soften and become so translucently tender around the edges that you don’t have any hesitation in adding them to the next stage of the recipe. That’s because the next stage is about building the flavor base for whatever kind of soup you decide to make.

3. In the pot, add the 2 cups of potatoes, peeled and diced, and stir them into a mixture of well-cooked leeks and onions.

4. Add 4 cups of chicken or vegetable stock, and bring the mixture to a gentle boil.

5. Lower the heat and add 1 teaspoon of salt and 1/2 teaspoon of white pepper, stirring them into the mixture until they are well combined.

6. Put a lid on the pot and let the soup cook at a low simmer for 20 to 25 minutes, or until the potatoes are super soft.

7. Take the pot off the heat. Use either an immersion blender directly in the pot or transfer the soup in batches to a blender or food processor to puree until smooth.

8. Return the pureed soup to the pot, adding 1 cup of heavy cream. Stir well to combine and gently reheat it over low heat. Do not boil.

9. If needed, taste and adjust the seasoning. You may add more salt or white pepper to suit your taste.

10. Serve the hot soup, garnished with chopped chives. Savor the creamy leek and potato soup!

Equipment Needed

1. Large pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Lid for the pot
8. Immersion blender or blender/food processor (if using)
9. Ladle
10. Serving bowls

FAQ

• Q: Can I use other types of potatoes?Yukon Gold or Russet potatoes are okay for this recipe.
• Q: Is it possible to make this soup vegetarian?Of course, vegetable stock can replace chicken stock in any recipe.
• Q: How do I clean leeks properly?A: Cut them up, then wash them under cold running water to get rid of any grit or dirt.
• Q: Can I prepare the soup ahead of time?You can prepare it a day before and reheat gently before serving.
• Q: How do I achieve a smooth texture?Puree the soup until smooth with either an immersion blender or a standard blender.
• Q: Can I freeze this soup?The optimal way to enjoy this dish is when it is fresh, though freezing is an acceptable method of preservation. When frozen, the dish should be thawed and heated. It is imperative that the knife opened at the center of the food be used—this cannot be reiterated enough.

Substitutions and Variations

Substitute unsalted butter with 2 tablespoons of olive oil.
Use 4 large shallots if a recipe calls for 1 medium onion.
2 cups of sweet potatoes, swapped for peeled and diced potatoes
4 cups vegetable stock for a vegetarian alternative to chicken stock
1 cup coconut milk instead of heavy cream for a dairy-free option

Pro Tips

1. Leek Preparation Make sure to clean the leeks thoroughly, as they can harbor dirt and grit between their layers. Slice them lengthwise, rinse under cold water, and then chop. This ensures a clean, fresh flavor in your soup.

2. Potato Variety Use a starchy potato, such as Russets, for a creamier texture. Waxy potatoes like red or Yukon Gold can also work if you prefer a chunkier texture.

3. Blending Caution When using a blender, remember to let the soup cool slightly and blend in small batches to avoid hot splashes. An immersion blender can make this step easier and safer.

4. Enhancing Flavor For a deeper flavor, you can roast the potatoes in the oven with a little olive oil and salt before adding them to the soup. This adds a subtle richness to the overall taste.

5. Texture Control If you prefer a chunkier soup, you can reserve some of the cooked vegetables before blending and then stir them back into the pureed soup for added texture.