Table of Contents

Vichyssoise

Vichyssoise

Credit: Celti

Utensils

Heavy-bottomed soup pot, 6+ qt.
Heat-proof immersion blender.
Standard knives, stirring spoon, etc.

Ingredients

Butter, 1 stick.
Kosher salt, ¹/₄ tsp.
Leeks, 3 lbs., cleaned and diced.
Potatoes, 3 lbs., peeled and diced.
Chicken stock, 2 quarts.
Buttermilk, 1 quart.
Heavy cream, 1 quart.
Cream sherry, ¹/₂ cup or to taste.
Salt and pepper to taste.
Chives for garnish.

Preparation

Melt the butter over medium heat.
Add the diced leeks and kosher salt and sweat for 5–10 minutes.
Simmer over medium-low heat until tender, stirring occasionally.
Add the diced potatoes and chicken stock and bring to a boil.
Reduce heat to low and simmer covered until potatoes are soft.
Remove from heat and puree until smooth.
Stir in heavy cream and buttermilk.
Season to taste and serve or chill immediately.