The Perfect Potato Soup Recipe |
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Hot Potato, Cold Vichyssoise
This potato soup recipe is special to me. This is because one my most vivid memories was the shock and amazement I felt the first time I ever had a chilled soup.
The funny sounding name of Vichyssoise had thrown me off my guard. And subsequently, my first taste threw me for a loop. It opened my eyes and my palate to all things culinary. Some people may think that potato soup can be a bland dish. This couldn’t be further from the truth.
Not only is our potato soup recipe flavorful and nurturing, but it is also versatile as you soon shall see! Below we break down the recipe for a straightforward potato soup. However, if your taste buds were seeking adventure, you could easily turn it into a chilled Vichyssoise by continuing on with the recipe’s optional steps. For minimal effort, you have a delicious double duty dish that is sure to leave your stomach full and your lips in a smile.
Potato Soup Recipe
What You'll Need
- 3 tablespoons butter (unsalted)
- 5 leeks, chopped and cleaned
- 1 1/4 pounds Yukon Gold or Red Potatos, peeled and diced
- 6 cups chicken stock or vegetable broth
- 1 tablespoon black pepper
- 3 tablespoons butter
- 3/4 cup heavy cream (optional)
Instructions
1.)Melt butter in a pot over low heat. Add the chopped leeks and cook until softened and translucent.
2.)Add the potatos and broth. Bring to a boil then reduce to a simmer. Allow to simmer for about 30 minutes.
3.)Puree until smooth with a hand blender. For a chunkier soup, reserve some of the potatoes before blending and add back later. Serve hot now or...
4.)To make Vichyssoise, add 3/4 cup heavy cream and blend again to integrate. Chill and serve cold.
We hope you enjoy our recipe! Make sure to leave your comments and let us know what you think!
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