Originally they served that soup cold when the weather was super warm. It’s what they call a Vichyssoise. Not sure about you but eating a cold soup is not my thing 😉
- 2 leeks
- ~100g heavy cream ( 35%)
- 450g potatoes ( about 4)
- 850ml broth of your choice
- 1 garlic clove minced
- 50g butter
I highly recommend you prepare everything first before you start the actual cooking.
- Let’s take care of the leeks first by removing the very green top part, you can re-use those to make broth. For this soup, we will use mostly the white stuff and light green. Chop it in half lengthwise and put it in a container with water, this is the best way to get the dirt out of them. Finally, take them out of their bath and chop them about 1/2 inch wide, no need to be precise. Put in a bowl with the garlic and reserve.
- Peel the potatoes and make a small cube, ideally all the same size so they cook evenly but no need to go crazy here. Put in a bowl and reserve
- In a large pot, melt the butter. Dump the garlic/leeks in and over medium-low heat, just cook them until soft ( ~6 minutes). You don’t want to brown them.
- Add the broth and potatoes to the party, bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.
- Using a hand mixer blend the soup until you have a nice texture. Give a taste test, adjust salt/pepper if needed.
- If you want to freeze some of it, now is your time to fill some container(s). You don’t want to freeze them with cream.
- It’s now time to add the cream, add half of it, combine and taste. Add more if needed.