Potato Vichyssoise with Leeks Potato Vichyssoise with Leeks

Potato Vichyssoise with Leeks

A vichyssoise style cold potato soup that’s ideal for al fresco dining on warm summer nights. Creamer potatoes replace whipped cream for a dairy-free dish.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

In a large saucepan add creamers, leeks and butter and cook over medium heat for 5 to 10 minutes.  Stir often to prevent browning.

Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.

Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.

Cool in the fridge for at least two hours or overnight.

Season with salt and fresh ground pepper to taste.

Garnish bowls with chives.

Step 1 out of 6

In a large saucepan add creamers, leeks and butter and cook over medium heat for 5 to 10 minutes.  Stir often to prevent browning.

Step 2 out of 6

Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.

Step 3 out of 6

Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.

Step 4 out of 6

Cool in the fridge for at least two hours or overnight.

Step 5 out of 6

Season with salt and fresh ground pepper to taste.

Step 6 out of 6

Garnish bowls with chives.

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