Authentic Vichyssoise Recipe: A Classic French Leek and Potato Soup

Ingredients

• 1 tablespoon butter
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 medium potatoes, peeled and thinly sliced
• salt and pepper to taste
• 0.5 teaspoon dried marjoram
• 0.25 teaspoon dried thyme
• 1 bay leaf
• 5 cups chicken broth
• 0.25 cup heavy whipping cream

Instructions

1. Prepare all the necessary ingredients for the soup.
2. In a large stockpot, melt butter over low heat. Add the leeks and onion, then cover and cook gently for about 10 minutes, allowing them to soften.
3. Incorporate the potatoes into the pot, and season generously with salt and pepper. Introduce the marjoram, thyme, and bay leaf, stirring well to combine. Cover and continue cooking for another 12 minutes.
4. Pour in the chicken broth to immerse the vegetables. Bring the mixture to a boil, then reduce the heat to low. Cook partially covered for approximately 30 minutes, allowing the flavors to meld together.
5. Carefully purée the soup using a blender or food processor until completely smooth. Let it cool to room temperature, then gently stir in the cream to achieve the desired richness.

Nutrition

• Calories: 334 kcal
• Fat Content: 9 g
• Fiber Content: 8 g
• Sugar Content: 6 g
• Sodium Content: 57 mg
• Protein Content: 7 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 59 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g