Posts Tagged ‘leek’

Vichyssoise

January 5, 2010

Vichyssoise: (pronounced /viːʃiːˈswɑːz/) is a thick soup made of puréed leeks, onions, potatoes, cream and chicken stock. It is traditionally served cold, but can also be eaten hot.

It’s Tuesday, the second day back to work after the holidays and I was craving a little warmth (I’m still having a hard time adjusting to this winter business). Soup always seems to do the trick so I decided to pick up a few ingredients to make my all time favourite…Vichyssoise. To be honest, I never actually call it Vichyssoise. For whatever reason, the name actually reminds me of some sort of fish (not that I’m against fish). Potato and Leek soup works just fine for me, especially since I’ve altered the recipe a bit from the traditional one.

My mom taught me how to make this when I was probably 10 years old and I have been making it ever since (thanks mom!). I’m not really happy with the photo below, so please don’t judge the book by its cover. It’s guaranteed to be good every time, or your money back!

Potato Leek Soup

  • 1 bunch leeks, sliced
  • 1/2 of a large onion, sliced the same size as the leeks
  • 2 medium-sized potatoes, cut into cubes (I use Yukon Gold)
  • 1 tbsp butter (you can use oil if you prefer)
  • 1 cup milk (I use 2%, but silken tofu also works well  for a vegan alternative)
  • 1 litre chicken or vegetable broth
  • Salt and pepper to taste

In a medium-sized saucepan, bring the chicken or vegetable broth to a simmer.

In the meantime, melt the tbsp of butter in a frying pan and sautée the leeks and onions gently on medium heat for 5-7 minutes, until softened. Add a little bit of salt and pepper to this mixture. Be careful with the salt, as many chicken and vegetable broths can be high in sodium already. While that’s going, peel and cube the potatoes.

Add the softened leeks and onions to the simmering broth. Add the potatoes. Simmer mixture for about 20-25 minutes until the potatoes are tender.

Pour the mixture into a blender and blend until smooth (an emulsifier or food processor also works). Pour back into the saucepan and stir in the milk. If you prefer the soup to be extra creamy, add more milk or a splash of heavy cream.

As Julia Child would say Bon Appétit!