Leek Potato Soup

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recipe by Peter from Drop getdrop.com

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    369
based on 2 ratings

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 perfectly fine too. Fun fact: In the 1963 film Fun in Acapulco, Mike Windgren (played by Elvis Presley) and Maximilion Dauphin (played by Paul Lukas), discuss the perfect serving temperature and agree that “Vichyssoise must be served at 40 degrees, not warmer and not colder.” This recipe is a Drop-ified adaptation of an old Alton Brown recipe.

recipe updated Jun 7, 2019

Ingredients

  • Unsalted butter icon
    Unsalted butter
    43g
  • Leek icon
    Leek
    454g
  • Kosher salt icon
    Kosher salt
    3g
  • Potato icon
    Potato
    397g
  • Vegetable stock icon
    Vegetable stock
    907ml
  • Buttermilk icon
    Buttermilk
    240ml
  • White pepper icon
    White pepper
    1g
  • Heavy cream icon
    Heavy cream
    240ml
  • Fresh chives icon
    Fresh chives
    3g

Tools

  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Medium bowl
  • kCook icon Large saucepan

Step preview

  1. Get a clean large saucepan
  2. Add unsalted butter
  3. Melt gently until completely melted - 150°C, medium heat
  4. Replace on drop
  5. Add chopped leek
  6. Add kosher salt
  7. Replace until tender while stirring occasionally - 20 min, 135°C, low heat
  8. Add peeled, diced potato
  9. Add vegetable stock
  10. Heat until boiling - 175°C, medium heat
  11. Simmer - 45 min, 150°C, low heat
  12. Let cool - approx 1 min
  13. Purée with stick blender until smooth
  14. Add buttermilk bit by bit while mixing
  15. Add white pepper
  16. Add heavy cream bit by bit while mixing
  17. Serve immediately
  18. Season to taste
  19. Garnish with chopped fresh chives
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