Cold potato soup with leeks
4 servings
57 minutes
Cold potato soup with leeks, known as Vichyssoise, is a gem of French cuisine. Its delicate creamy texture and balanced flavor make it an exquisite summer dish. Leeks add a light sweetness while potatoes provide velvety softness. The soup refreshes on hot days, and cream adds richness and depth. Originally popularized in the early 20th century in France and the USA, it became a symbol of refined gastronomy. It is traditionally served chilled, making it perfect for a light lunch or elegant dinner. This soup pairs easily with fresh herbs and crispy baguette, enhancing its flavor nuances. Try this culinary masterpiece and immerse yourself in the atmosphere of French culinary tradition.
1
Cut off the dark green leaves and roots of the leek. Cut the remaining parts in half lengthwise and slice thinly. Rinse under cold water.
- Leek: 1 kg
2
Peel the potatoes and cut them into small cubes.
- Potato: 250 g
3
In a large saucepan, mix leeks, broth, potatoes, 2 cups of water, and salt. Bring to a boil, reduce heat, and simmer until vegetables are tender for 20-25 minutes.
- Leek: 1 kg
- Chicken broth: 900 ml
- Potato: 250 g
- Coarse salt: to taste
4
Blend the soup in portions until pureed. Pour into a clean pot.
5
Stir cream into the soup and add salt.
- Double cream 40% fat: 0.8 glass
- Coarse salt: to taste
6
Cover with a lid and place in the refrigerator for a couple of hours. If necessary, you can add a little water to achieve the desired consistency.
- Chicken broth: 900 ml
