Vichyssoise Soup Recipe

Prepare the Vegetables

Trim the leeks, removing the dark green tops and any tough outer layers. Rinse them thoroughly to remove any sand or dirt. Chop the leeks, potatoes, and onion into small pieces.

Sauté the Vegetables

In a large pot, melt a tablespoon of butter over medium heat. Add the chopped leeks, onion, and potatoes. Sauté for about 5-7 minutes until the vegetables are softened but not browned.

Add Broth and Simmer

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.

Blend the Soup

Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.

Add Cream and Chill

Stir in the heavy cream, salt, and black pepper. Allow the soup to cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Serve

Ladle the chilled soup into bowls. Add a dollop of crème fraîche on top and sprinkle with fresh chives for garnish.