Vichyssoise Recipe

Sauté the Leeks

In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes.

Cook the Potatoes

Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.

Blend the Soup

Remove the pot from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches.

Add Cream and Season

Stir in the heavy cream, salt, and white pepper. Adjust seasoning to taste if necessary. Let the soup cool to room temperature, then refrigerate for at least 2 hours to chill.

Serve

Ladle the chilled vichyssoise into bowls and garnish with chopped chives before serving.