Vichysoisse (potato leek soup)

Stripe Cooking from Home collection

Serves 4 people
4 tbsp unsalted butter or vegan butter (I prefer Miyoko’s)
½ lb yukon gold potatoes, chopped into small cubes
1 medium sized leek , chopped and rinsed, discarding dark green tips
2 cups veg or chicken stock
½ cup heavy cream or your favorite non-dairy milk
½ bunch fresh thyme, leaves only
pinch of nutmeg
Salt & Pepper to taste

Garnish

parsley, chives and olive oil

    Notes and Tips

  • This is one of my favorite things to make because it is just so simple, easily altered, and just really really good every time. It’s easy to make and is very forgiving when it comes to substituting ingredients. But the real reason I love it is because it’s like Spring is just giving you a warm hug. Who doesn’t want that?

    • Preparation

  • Melt butter in a medium sized pot over medium low heat.
  • Add chopped leeks and season with salt and pepper.
  • Saute until tender, careful not to obtain any color along the way, about 10 min
  • Add potatoes and thyme and continue to saute for about 5 minutes more
  • Add chicken stock and bring to a boil
  • Reduce to a simmer and cook until potatoes are fork tender, about 15 min
  • Remove from heat and add heavy cream and nutmeg
  • Add soup in small batches to the blender
  • Always vent the blender a small amount to allow steam to escape
  • Season with salt and pepper to taste Garnish with herbs and drizzle of olive oil