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Ingredients
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Ingredients
Method
Instructions
- 1
- 2
Cook the Leeks and Potatoes
In the same skillet, add the leeks and sauté until soft and translucent, about 5 minutes. Add the diced potatoes and vegetable broth, and bring to a boil.
- 3
Simmer
Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 5
Add Cream and Season
Return the blended soup to the pot. Stir in the heavy cream, black truffle oil, salt, and black pepper. Heat gently over low heat until warmed through.
- 6
Serve
Ladle the warm Vichyssoise into bowls, garnish with crispy pancetta and chopped chives, and drizzle with extra black truffle oil if desired.
