Vichyssoise

1. 1

   Heat the oil in a soup pot. Add the chopped leeks and onions. Cook over medium heat until limp but not browned.

2. 2

   Add the diced potatoes and chicken stock. Reduce heat to medium-low, cover the pot and cook soup until potatoes are easily pierced with a fork, about 20 minutes.

3. 3

   Add the flour and milk/cream. Using a whisk, stir to break up the flour and cook for 3 minutes.

4. 4

   Using either an immersion or standing blender, puree the soup until smooth. Add the salt and/or pepper to taste.

5. 5

   Chill soup for a minimum of 8 hours, preferably overnight.

6. 6

   Stir and serve cold with a garnish of chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.