Classic Vichyssoise

1. 1

   Prepare and wash leeks thoroughly: remove roots and stems, keeping about three inches of the green part.

2. 2

   Slice each leek vertically through the stems, leaving half an inch at the bottom so that the leek stays intact.

3. 3

   Fan in a bowl of cold water and wash between the leaves.

4. 4

   Chip to a medium consistency.

5. 5

   Peel potatoes and chop roughly.

6. 6

   In a large saucepan or stockpot, melt butter and oil together over very low heat.

7. 7

   Add leeks and sweat over very low heat for 20-30 minutes.

8. 8

   They should be tender but not browned.

9. 9

   Add potatoes and chicken broth.

10. 10

    Simmer for 30 minutes or until potatoes are done.

11. 11

    Process in a blender or food processor, or with a stick blender or food mill.

12. 12

    You want a thick, velvety consistency.

13. 13

    Add milk and stir to combine.

14. 14

    Salt and pepper to taste.

15. 15

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.