Vichyssoise is hands down my favorite cold soup. It is creamy and slightly oniony. I could sit down and eat bowlful after bowlful. Unfortunately, it is traditionally full of heavy cream. I decided to play around with it and see if I could lighten it up a bit. It still by no means a health food, but it does make you feel slightly less guilty about eating a second bowlful. I like to serve it with a simple green salad, and freshly baked dinner rolls.
Adapted from All Recipes
- 3 leeks, whites and light green parts, washed well and sliced
- 1 large onion, sliced
- 2 tbsp unsalted butter
- 4-5 medium russet potatoes, peeled and thinly sliced
- 6 cups unsalted chicken stock, divided
- sea salt & black pepper
- 3/4 cup light cream
- chives, for serving
- In a medium pot, add the leeks, onions, and butter. Gently sweat the leeks and onions over medium heat until softened slightly, about 8 minutes. Do not let them brown.
- Add potatoes and 4 cups of stock to the saucepan. Bring to a boil, and simmer for 30 minutes or until the potatoes are cooked through and the leeks/onions are very soft.
- Mix in 1/2 tsp black pepper and 2 tsp of salt.
- Let the soup cool slightly, and then place in the refrigerator. Let the soup cool completely. Puree with an immersion blender or food processor until very smooth. Stir in the remaining 2 cups of chicken stock and 3/4 cup of cream.
- Serve in bowls that you have chilled in the freezer. Sprinkle with chives and sea salt.