National Vichyssoise Day | Potato & Leek Soup
I love me some snark. My favorite writers and bloggers are the ones who are super articulate, but also the kind of snarky that makes me LOL. That’s exactly why I added Anthony Bourdain’s Kitchen Confidential to my to-read list and then purchased it to enjoy during the long drive to Megan’s wedding in New Orleans. Well, some of the book was interesting, but in general, I was bored and thought the book was poorly structured.
I have more confidence in Anthony’s cooking, however. I’ll admit that I had zero idea what a vichyssoise was, but a quick Google search came back with a first page riddled with a Les Halles recipe for Potato & Leek soup. Well, why didn’t they just say so! In case you don’t know, Les Halles is Anthony Bourdain’s restaurant and vichyssoise is a pretty popular dish on the menu. Plus, it’s so simple, I didn’t know how else to change it up to truly make it my own.
Have you ever smelled leeks sautéing in some butter? It’s heavenly. When I started the process, I heard angels singing, I swear. They were singing, with a very coaxing voice, to stick my hand into the pot and steal all leeks for my own consumption. And I would’ve done it if I hadn’t realized the greater good of this soup.
The original recipe instructs to slowly add, and in small batches, the soup and blend it up. Instead, I used my immersion blender (for the first time!! It was awesome) and left it with a little more texture than just straight pureed. It’s better that way, I’m sure.
Also, the recipe says to serve it cold, but I prefer warmed up so that’s exactly what I did. Hmpf. Enjoy!
Happy National Vichyssoise Day!
Potato & Leek Soup
- 4 Tbsp butter
- 8 leeks, white part only, cleaned and thinly sliced
- 2 medium Yukon Gold potatoes, cut into small cubes
- 2 cups chicken stock
- 2 cups heavy cream
- Pinch of ground nutmeg
- Salt and pepper, to taste
- Scallions, to garnish
- Melt butter over medium-low heat in a large pot. Add the leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil. Make sure the potatoes are covered with the chicken stock. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Very carefully use an immersion blender to puree the soup, allowing some texture to remain.
- Whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
- Remove from heat. When soup is at room temperature, cover in plastic wrap and put in tthe refrigerator to cool.
- Check seasoning and garnish with scallions before serving.