Vichyssoise (Leek and Potato Soup)

🥘 Ingredients

• Yukon gold potatoes, peeled and sliced 2 cups
• sliced white leek 3 cups
• vegetable stock 1 ½ qts
• salt 1 pinch
• white pepper
• whipping cream 1 cup
• minced chives 3 Tbsp

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 .
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 .
4. 4

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