Leek Potato Soup
Serves
6
Total Time
1hrs 40mins
Calories
325
This Leek Potato Soup, or Vichyssoise, can be served warm on a chilly autumn night or served cold in the summer — whatever you prefer. If you want to be a complete rebel and eat it cold in the winter, that's pe...
- Unsalted butter3 tablespoons
- Leek455 gchopped
- Kosher salt1 teaspoon
- Potato395 gpeeled, diced
- Vegetable stock910 g
- Buttermilk240 ml
- White pepper½ teaspoon
- Heavy cream240 ml
- Fresh chives1 tablespoonchopped
Ingredients
- 1. Add unsalted butter to a clean large saucepan
- 2. Melt gently until completely melted - 149°C, medium heat
- 3. Set aside and add leek and kosher salt to the large saucepan
- 4. Return to the heat and heat gently until tender while stirring occasionally - 20 min, 135°C, low heat
- 5. Add potato and vegetable stock
- 6. Heat until boiling - 174°C, medium heat
- 7. Simmer - 45 min, 149°C, low heat
- 8. Let cool - approx 1 min
- 9. Use stick blender until smooth
- 10. Add buttermilk bit by bit while mixing
- 11. Add white pepper
- 12. Add heavy cream bit by bit while mixing
- 13. Season to taste and garnish with fresh chives
- 14. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
