A delightful twist on the classic Vichyssoise, this creamy chilled leek and potato soup is perfect for a refreshing appetizer or light meal.
Prepare the leeks by trimming the roots and dark green tops, then slice them thinly.
Rinse the leeks thoroughly to remove any dirt or sand trapped between the layers.
In a heavy saucepan, melt the butter over medium heat and add the sliced leeks and green onions.
Cook gently to avoid browning the leeks, as this can alter the flavor.
Add the diced potatoes and vegetable stock to the saucepan, then bring to a boil.
Cut the potatoes into small, even pieces to ensure they cook evenly.
Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft and easy to mash.
Remove the saucepan from the heat and let the soup cool slightly before blending.
Cooling the soup slightly prevents steam from building up in the blender.
Blend the soup in batches until smooth, then season with salt and white pepper.
Taste and adjust the seasoning gradually to suit your preference.
Chill the soup in the refrigerator for at least 2 hours before serving.
Cover the soup to prevent it from absorbing any fridge odors.
Serve the soup in bowls and garnish with thinly sliced green onion tops.
For an elegant touch, drizzle a bit of cream or olive oil on top before serving.
Continua nella nostra app per un'esperienza migliore
