Buttermilk Mashed Potato Vichyssoise Recipe

Name: Buttermilk Mashed Potato Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices good-quality, thick-cut bacon, chopped; 2 tablespoons unsalted butter, preferably cultured/European-style; 4 large leeks, white and light green parts only; 4 garlic cloves, chopped; 2 pounds russett potatoes, peeled and cubed; 1 quart vegetable or chicken broth; 1 1/2 cups whole buttermilk, well-shaken; 1/2-1 cups heavy cream; salt and lots of freshly ground black pepper, to taste; freshly snipped chives, dill, or thinly sliced green onions to garnish

Servings: persons

2 slices good-quality, thick-cut bacon, chopped
2 tablespoons unsalted butter, preferably cultured/European-style
4 large leeks, white and light green parts only
4 garlic cloves, chopped
2 pounds russett potatoes, peeled and cubed
1 quart vegetable or chicken broth
1 1/2 cups whole buttermilk, well-shaken
1/2-1 cups heavy cream
salt and lots of freshly ground black pepper, to taste
freshly snipped chives, dill, or thinly sliced green onions to garnish

1
Halve the leeks lengthwise and cut crosswise into 1/4-inch strips. Wash well and dry.
2
Slowly render bacon in a soup pot or large saucepan over low heat. When fat has rendered, add the butter to the pan. When it stops foaming, add the leeks, garlic, a generous pinch of salt, and lots of fresh-ground black pepper, then cover and let stew until quite soft, 15-20 minutes.
3
Add the potatoes and stir to coat them in the fat and aromatics. Add broth and bring to a boil, then cover, reduce heat, and simmer until the potatoes are tender enough that they can be mashed against the side of the pot with your spoon.
4
Remove the pot from heat. Allow to cool a bit. Puree the soup in batches in a blender or food processor, or directly in the pan with an immersion blender. (Including the bacon.) Blend in the buttermilk and heavy cream and emulsify. Let cool completely, then refrigerate for several hours before serving, or overnight. When ready to serve, garnish with bacon bits, snipped chives, or other mashed potato-appropriate toppings, such as smoked salmon and/or crushed dill pickle potato chips. Or just drink it like a milkshake.

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 slices good-quality, thick-cut bacon, chopped, 2 tablespoons unsalted butter, preferably cultured/European-style, 4 large leeks, white and light green parts only, 4 garlic cloves, chopped, and more.

Yes, Buttermilk Mashed Potato Vichyssoise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Mashed Potato Vichyssoise

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