Classic Vichyssoise | Just A Pinch Recipes
In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt,...
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Cooking tools:
- Immersion blender
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Mixing bowl
- Wax paper
- Skillet
- Refrigerator
Ingredients
- 3 tablespoon(s) butter
- 3 large leeks, thinly cut into half moon
- 2 cup(s) white onions, finely chopped
- 8 cup(s) russet potatoes (about 4 large ones), peeled and diced
- 5 cup(s) low-sodium chicken broth
- 2 cup(s) low-sodium vegetable broth
- freshly ground black pepper, to taste (i always use mixed peppercorns)
- 1/4 teaspoon(s) ground himalayan sea salt, or more to taste
- 1/2 tablespoon(s) fresh tarragon, finely chopped
- 1/2 tablespoon(s) fresh basil, finely chopped
- 1 tablespoon(s) freshly squeezed lemon juice
- 1 cup(s) 35% heavy cream
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