Chilled Potato Soup
Silky, cold, elegant—vichyssoise without the fuss. Boil potatoes and leeks, blend with broth and cream, chill in minutes. Tastes like a French bistro in a bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
- 1.5 lb potatoes, peeled and chopped
- 2 medium leeks (white and light green parts), sliced
- 3 cups vegetable broth
- ½ cup heavy cream
- ½ whole lemon (juiced)
- 2 tbsp chives or parsley, chopped
Instructions
- 1
Combine potatoes, leeks, and broth in a large pot. Bring to boil, then simmer until potatoes are very tender, about 10 minutes.
- 2
Remove from heat and let cool for 2 minutes. Blend the soup in batches until completely smooth—no lumps.
- 3
Stir in cream, lemon juice, and a pinch each of salt and white pepper. Taste and adjust seasoning.
- 4
Pour into a bowl and refrigerate until cold, at least 8 minutes (or up to 2 days ahead).
- 5
Ladle into bowls and top with chives. Drizzle with a little cream or good olive oil if desired.
Tools you’ll need
- large pot
- blender (or immersion blender)
- cutting board
- chef's knife
- ladle
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