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New Potato Vichyssoise
The classic chilled potato and leek soup made with first-of-season new potatoes — cleaner and sweeter than the winter version made with stored potatoes. Silky, pale, and elegant, this is a summer soup that's served ice cold and tastes completely refreshing. One of the great classic first courses for a dinner party.
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Ingredients
- 1½ lbs new potatoes, peeled and diced
- 3 large leeks, white and pale green only, sliced and washed
- 4 cups vegetable broth
- ¾ cup heavy cream, plus more for garnish
- 3 tbsp butter
- 1½ tsp salt
- ½ tsp white pepper
- 2 tbsp fresh chives, finely sliced, for garnish
Contains: milk.
Method
- Melt butter in a large pot over low heat. Cook leeks slowly for 12 minutes until completely soft without browning.About 12 min
- Add potatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 20 minutes until very tender.About 22 min
- Blend until completely smooth. Pass through a fine-mesh strainer for silk-smooth texture.About 8 min
- Stir in cream. Season generously with salt and white pepper.About 2 min
- Refrigerate until ice cold, at least 2 hours. Serve in chilled bowls with a swirl of cream and fresh chives.About 3 min
Tips
- New potatoes give a lighter, fresher-tasting vichyssoise than stored potatoes
- The straining step is worth doing — it transforms good into exceptional
- Season more aggressively than you think — cold mutes flavors significantly
Ring the changes
- Add a handful of watercress before blending for a gorgeous green variation
- Serve hot with crispy leek tops as a winter vichyssoise
Keeping it
Refrigerate for up to 3 days. Do not freeze — cream soups separate when frozen.
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