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vichyssoise in white bowl garnished with green chives
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Voila! Vichy Potato Leek Soup

Prep Time30 minutes
Cook Time30 minutes
Course: Appetizer, brunch, dinner, lunch, Snack
Cuisine: American, European
Keyword: Butter, celery, Chicken, chicken stock, cream, leek, potato, soup, stock, vichysoisse

Equipment

  • Blender, Immersion Blender, or Cuisinart
  • Dutch Oven or large pot
  • Colander with large holes

Ingredients

  • 4 cups chicken stock
  • 6-8 medium sized red potatoes
  • 2-3 leeks
  • 2 stalks celery with leaves
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¼ lb butter (1 stick or 8 tbsp.)
  • salt to taste
  • pepper to taste
  • diced chives for garnish

Instructions

  • Cut off the dark green top of the leeks and use the white part, about the bottom third of the stalk.
  • Slice lengthwise and wash carefully to remove all dirt.
  • Chop into one inch small pieces and place in pot.
  • Wash celery and chop into one inch small pieces and place into pot.
  • Add butter to the pot.
  • Over a medium heat, cook until the butter is melted and the veggies are soft.
  • While the leeks and celery are cooking, wash and dice up the potatoes into small pieces.
  • Add potatoes, minced garlic and chicken broth to the pot. Simmer until the potatoes are cooked through.
  • Add salt and pepper to taste.
  • Let the mixture cool.
  • Place into a blender and puree until all large chunks are broken down. Alternatively, place into a Cuisinart and pulse until blended or use an immersion blender.
  • Strain through a colander to remove the skin and any remaining veggies that didn't break down.
  • Season to taste. Garnish with chives. Serve hot.
  • Optional: To make vichysoisse, add cream. Traditionally, vichysoisse is served cold, but you can enjoy it heated up as well.

Notes

No blending necessary!  You can enjoy this delicious rich mixture of leeks, potatoes, butter, cream and chicken broth as a chunky stew too!