Appetizer: France – Vichyssoise Clásica (Classic Chilled Leek and Potato Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 large leeks, white and light-green parts only, approx. 6 oz (170 g) each, trimmed, sliced and rinsed
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced
- 3 tbsp (45 g) unsalted butter
- 1 small onion, approx. 3 oz (85 g), chopped
- 4 cups (950 ml) chicken stock (or vegetable stock for vegetarian)
- 1 cup (240 ml) heavy cream
- 1/2 tsp (1.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) white pepper, or to taste
- 1 tbsp (1 g) chopped fresh chives for garnish

Instructions

1. In a large pot, melt butter over medium heat, add chopped onion and sliced leeks, and sauté gently until softened but not browned, about 6–8 minutes.
2. Add diced potatoes and chicken stock, bring to a simmer, and cook until potatoes are very tender, about 15–20 minutes.
3. Purée the soup in batches until smooth (or use an immersion blender), stir in heavy cream, season with salt and white pepper, cool to room temperature, then chill thoroughly; garnish with chopped chives and serve cold.