Classic Vichyssoise – A Creamy Chilled Leek and Potato Soup

Enjoy the smooth and velvety texture of this classic vichyssoise. Made with leeks, potatoes, and cream, this chilled soup is perfect for hot summer days. With just a few simple ingredients, you can create a sophisticated dish to impress your guests. Serve it as an appetizer or a light lunch, and savor the flavors of this traditional French soup.

Ingredients

• 4 leeks, white and light green parts only
• 4 medium-sized potatoes, peeled and diced
• 4 tablespoons butter
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Chives or parsley, for garnish

Directions

1. Heat the butter in a large pot over medium heat. Add the leeks and sauté for 5 minutes, until soft.
2. Add the diced potatoes and continue cooking for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the potatoes are tender.
4. Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste. If desired, strain the soup through a fine-mesh sieve for a smoother texture.
6. Chill the soup in the refrigerator for at least 2 hours, or until thoroughly chilled.
7. Serve the vichyssoise in chilled bowls, garnished with freshly chopped chives or parsley. Enjoy!

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