Vichyssoise

🛒 Ingredients

• Leeks (white and light green parts) 300 g · 183 kcal
• Potatoes (Russet or Yukon Gold, peeled, diced) 300 g · 231 kcal
• Yellow Onion (chopped) 100 g · 40 kcal
• Unsalted Butter 20 g · 143 kcal
• Chicken Broth (low sodium) 750 g · 75 kcal
• Heavy Cream (36% fat) 180 g · 612 kcal
• Fresh Chives (for garnish) 5 g · 2 kcal

👨‍🍳 Instructions

1. Melt butter in a large pot over medium heat, then add chopped leeks and onion; sauté until softened but not browned, about 8-10 minutes.
2. Add diced potatoes and chicken broth to the pot, bringing the mixture to a boil before reducing heat to a simmer. Cook until potatoes are very tender, about 20-25 minutes.
3. Carefully purée the soup using an immersion blender until completely smooth; alternatively, transfer in batches to a regular blender and blend until silky.
4. Stir in the heavy cream and season generously with salt and white pepper; taste and adjust seasonings as needed for a balanced flavor.
5. Allow the soup to cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
6. Serve the chilled Vichyssoise in bowls, garnished with finely chopped fresh chives for a touch of color and aroma.