Vichyssoise

Chilled leek and potato soup

Servings: 6

Author: Team Tasting Table

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Soup Appetizer

French

soup potato leek

Instructions

1 In a 4-quart Dutch oven or pot, melt the butter over medium heat. Add the leeks,
garlic and onion, and sweat until translucent (approximately) 10 to 12 minutes.
2 Add the potatoes and chicken stock, and bring to a simmer. Meanwhile, tie
together the thyme, tarragon, oregano and bay leaf with kitchen twine, and add
to the pot. Simmer until the potatoes are tender, 15 to 20 minutes.
3 Discard the herb bundle and, using an immersion blender, purée the soup until
smooth.
4 Stir in the heavy cream, lime juice and zest, then season with salt and pepper.
Let the soup cool to room temperature, then chill the soup completely.
5 When ready to serve, divide the soup between bowls and drizzle with a few drops
of cream. Finish by garnishing with chives.