Vichyssoise is a cold leek and potato soup that has become one of my family’s favorites. As I returned to South Africa and my veggie garden last week, I discovered that I had a row of leeks that were in need to be eaten, hence the quest to discover the best vichyssoise!
I have always just followed my instinct when making this soup but it has never come out the way I remember my mother making it. It is always too starchy or too creamy or just not right. I finally decided to do a little research and was directed towards the Queen of French Cuisine, Julia Child. Her recipe in “The Way to Cook” is so simple that I have decided to use it with a little tweak here and there to make it our family’s own.
In search of the best Vichyssoise recipe
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Serves: 6-8
[i]This is a family favorite…hot or cold. [/i]
Ingredients
- 4C sliced leeks, white parts only
- 4C diced , peeled potatoes
- 6C homemade chicken or vegetable stock
- 1tsp flaky salt and white pepper
- 1C heavy cream or a mix of milk and cream
- minced chives for serving
Instructions
- Place leeks, potatoes and stock in a pot with a lid.
- Bring to a boil and let simmer for 25-30 minutes or until potatoes are cooked through.
- Let cool before processing the mixture in a blender, to create a smooth consistency.
- Taste and adjust seasoning.
- At this point, the soup base can be frozen and used at a later date. If it is very lumpy, you can also put it through a fine meshed sieve.
- To serve, add cream or a milk and cream combination.Refrigerate until cold then pour into bowls and garnish with chopped chives.
- * you can add as little or as much cream as you wish. I like to have a velvety smooth consistency and I find that cream creates that texture.
- This soup can also be served hot but it cannot be called Vichyssoise!
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