Classic vichyssoise

If you’ve yet to try vichyssoise, know that you’ve been deprived of an essential culinary experience for far too long. With its creamy texture and rich flavor, every spoonful of this soup tastes like heaven.

• Start to finish: 35 minutes (15 minutes active)
• Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 leeks (white and pale green parts only), chopped
• Salt and pepper, to taste
• 3 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream

Directions

1. In a large pot, pour the oil and melt the butter over medium-high heat. Add the leeks and cook until they’re translucent. Salt and pepper to taste. Add the potatoes. Cook for about 5 minutes, stirring constantly.
2. Pour in the broth and bring the mixture to a boil. Lower the heat and let simmer for about 20 minutes, or until the potatoes are tender.
3. Using a hand blender, purée the soup until it has a smooth texture. Add the cream and mix well. Add seasoning as needed.

This delicious creamy soup is traditionally served cold, so be sure to save yourself a few bowls worth for the next power outage.