Classic Vichyssoise
Classic Potato and Leek Soup | Creamy, smooth, and perfect for summer evenings. Refrigerate overnight for the best flavor. Enjoy!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Blender
- Food processor
- Immersion blender
- Fine-mesh strainer
- Refrigerator
Ingredients
- 1/2 stick butter
- 6 cups thinly sliced leeks, whites and pale green parts only
- 1 cup minced shallot
- 1 cup thinly sliced celery
- 3 tablespoons minced parsley, plus some more for garnishing
- 2 tablespoons minced fresh tarragon
- 2 teaspoons dry thyme
- 2 tablespoons minced garlic
- 64 ounces chicken stock
- 2 pounds peeled and diced potatoes
- 2 cups heavy cream
- Salt and white pepper to taste
- Minced chives for garnish
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