Purple Potato Vichyssoise with Roasted Garlic

Name: Purple Potato Vichyssoise with Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole bulb garlic; 1 teaspoon olive oil; 1 tablespoon butter; 2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed; 1 cooking onion, chopped; 3/4 cup dry white wine; 8 purple potatoes, or 4 medium Yukon gold or russet potatoes, peeled and sliced or diced; 6 cups vegetable broth or chicken stock; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 4 sprigs fresh sage, or 1 tablespoon dried sage; 3 cups whole milk

Servings: persons

1 whole bulb garlic
1 teaspoon olive oil
1 tablespoon butter
2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed
1 cooking onion, chopped
3/4 cup dry white wine
8 purple potatoes, or 4 medium Yukon gold or russet potatoes, peeled and sliced or diced
6 cups vegetable broth or chicken stock
1/2 teaspoon salt
1/2 teaspoon white pepper
4 sprigs fresh sage, or 1 tablespoon dried sage
3 cups whole milk

1
Preheat the oven to 350 degrees F.
2
Cut off the top 1/4 of the pointy end of the garlic bulb so that all of the cloves are exposed.
3
Drizzle with olive oil, wrap in aluminum foil and bake for about 1 hour, or until the top is browned and the individual cloves are soft throughout.
4
Let cool.
5
Melt the butter in a soup pot over medium-high heat.
6
Add the leek and onion and stir for about 5 minutes, or until they are translucent but not yet brown.
7
Add the wine and cook for 2 more minutes.
8
Add the potatoes and stock.
9
Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.
10
(Adjust heat as required to simmer.)
11
Add the salt, pepper, and sage.
12
Let the soup cool.
13
Extract the individual garlic cloves (squish them all out by applying pressure to the bottom of the bulb, or remove them individually with an escargot fork).
14
Add them to the stockpot.
15
If using fresh sage, remove sprigs, then puree the soup in a blender or food processor.
16
Refrigerate for a minimum of 1 hour.
17
Just before serving, add 1 part milk for every 3 parts soup, and blend in a blender for 15 seconds to aerate.
18
Serve cold in chilled bowls.

944

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole bulb garlic, 1 teaspoon olive oil, 1 tablespoon butter, 2 large leeks, white and light green parts only, coarsely chopped and thoroughly washed, and more.

Yes, Purple Potato Vichyssoise with Roasted Garlic falls under the Soups & Stews 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.

That's it — enjoy your meal!