Make vichyssoise, the classic chilled French potato and leek soup. Serve its smooth, creamy texture cold with fresh chives or lobster medallions.
In a saucepan over medium high heat, sauté leeks and onion in butter until tender but not brown. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and for 25 minutes. Puree the mixture in a food processor; return to the saucepan. Add milk and cream mixing well, add salt and pepper to taste. Refrigerate the soup until cold.
Serve vichyssoise cold and with chopped chives.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
