🌿 Leek Vichyssoise

Ingredients

• 🥬14 oz (400 g), about 3 medium leeks
• 🥔7 oz (200 g), about 1 medium potato
• 🍲2 cups (500 ml) chicken broth
• 🥛⅓ cup plus 1 tbsp (100 ml) heavy cream
• 🧈1½ tbsp (20 g) butter
• 🧂to taste salt

• Recipes with potatoes
• Recipes with heavy cream
• Recipes with butter

How to make it, step by step

1. Clean and chop the leeks, using only the white part. Peel and dice the potato.
2. Sauté the leeks in butter over low heat for 8 minutes without letting them brown.
3. Add the potato and chicken broth. Simmer for 20 minutes over medium heat until tender.
4. Blend until very smooth, stir in the cream, and adjust the salt and white pepper.
5. Chill in the refrigerator for at least 2 hours. Serve cold.