Vichyssoise (Potato Leek Soup)

Vichyssoise

Crème fraîche for vichyssoise

Chilled leek, potato, and cream soup is a hot weather standard in France. However, this dish also goes by the name potage parmentier, and is sometimes served hot. Vichyssoise is generally garnished with fresh herbs. Recipe Serving: Serves 6

Prep Time

5 minutes
+ 30 minutes resting

Cook Time

45 minutes

Total Time

1 hour 20 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1/4 cup (60 ml) butter
1/2 lb (225 g) leeks, white only, sliced
1/2 lb (225 g) potatoes, peeled, quartered
1 3/4 qt (1.75 l) water
2 stems parsley
1 stem thyme
1 bay leaf
1 cup (240 ml) crème fraîche
3 Tbsp (45 ml) chives, minced
3 Tbsp (45 ml) chervil, minced

Directions

Melt the butter in a soup pot.
Add the leeks and cook very gently until tender.
Add the potatoes and toss to coat with butter.
Add water, parsley, thyme, and bay. Simmer until potatoes are tender.
Purée the vegetables and return to the soup pot along with the cream.
Cook, stirring, and remove from heat before the soup returns to a boil.
Chill thoroughly before serving, garnished with fresh herbs.