Classic Vichyssoise

6 cupschicken stock
4 cupspotatoes, peeled and diced
4 cupsleeks
salt to taste
1/4 cupheavy cream
1 bunchchives, chopped for garnish

Equipment List

Stock Pots


Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.

Season with salt and simmer covered for about 20-30 minutes or until the vegetables are tender.

Remove from the heat and use an immersion blender to puree the soup.

Chill the soup for 1-2 hours. After chilling, whisk in 1/2 cup heavy cream.

Garnish with a sprinkle of chives and serve.

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