This is one of the most amazing soups ever! My boyfriend’s mum gave this to him (along with other hand written recipes), when he left home at 18 and moved to Darwin for work. It found its way into my collection and I make it at least once per fortnight.
- 2/3 cup leeks, thinly sliced, white portion only (Optional, I don’t use though)
- 1 med to large onion, sliced
- 2 tablespoons butter (doesn’t have to be exact, as it is for sautéing the onion)
- 4-6 med to large potatoes, peeled, sliced thinly
- 5 cups hot chicken broth (depending on the consistency you want) (See note)
- 1-1/2 to 2 cups milk (depending on the consistency you want) (See note)
- 1 cup heavy cream (See note)
- Salt & pepper, to taste
- Snipped fresh chives or parsley for garnish (Optional)
- In a large saucepan over medium high heat, sauté leeks and onion in butter stirring constantly until tender, do not allow them to brown, remove any discoloured leeks or onion if necessary.
- Add sliced potatoes and chicken broth to the saucepan bringing to a boil, cover, then reduce heat and simmer for 35 minutes.
- Puree the potato leek mixture in a food processor, blender or use a bamix, then return to the saucepan. Add milk and cream mixing well, add salt & pepper if needed.
- Cover and refrigerate the vichyssoise.
- Serve the vichyssoise potato leek mixture hot or cold (hot is better). Garnish with chives or fresh parsley.
Can substitute the milk & cream for lactose free milk & cream
Makes 6 to 8 servings.
For the chicken broth, I use Massell’s gluten free chicken stock. I make it a little stronger.