A lighter version of traditional French vichyssoise chilled potato leek soup with leeks and Yukon Gold potatoes.
Chilled soups were invented for hot days like these.
That’s almost a half cup of cream per serving!
Elise Bauer
The trick is serving temperature.
It’s great hot, though it is designed to be a chilled soup.
I found the best serving temperature is just below room temp.
Elise Bauer
Too cold and and the flavor from the butter, potatoes, and salt just disappears.
Continue to heat until the foam subsides a little and the butter just begins to brown.
Immediately toss in the sliced leeks and onions.
Elise Bauer
Stir to coat with the butter.
Add the chopped potatoes, salt, and water or stock.
Bring to a boil, reduce to a simmer.
Elise Bauer
Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through.
Puree using an immersion blender or working in batches, blend in a blender.
Puree until completely smooth.
Allow to cool a bit before stirring in the sour cream and whipping cream.
Allow to cool completely and chill in the refrigerator.
The soup should be served just below room temperature (maybe 65F or 18C).
If it is too cold, it won’t taste as good.
Add more salt to taste.
Serve garnished with chopped fresh chives.
