You won’t believe there’s barely of dash of cream in this velvety smooth cold potato and leek soup! Pronounced “vish-ees-wahz” this French summer classic is full of gut-friendly fiber. The mild leeks melt in, giving it an extra layer of rich flavor. Be sure to slice the leeks lengthwise and rinse them thoroughly before chopping—they grow in sandy soil, and residual grit likes to nestle down among the leaves.
4 cups chopped leeks (from 3 leeks)
1/2 cup chopped shallots (from 4 shallots)
2 tablespoons olive oil
2 pounds Yukon Gold potatoes, peeled and cubed
5 cups unsalted chicken stock
2 bay leaves
2 tablespoons heavy cream
2 teaspoons Champagne vinegar
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper, plus more for garnish
6 tablespoons chopped fresh chives
Added sugars 0g
Calcium 5% DV
Potassium 4% DV
How to Make It
Place leeks, shallots, and oil in a Dutch oven over medium-low. Cover and cook, stirring occasionally, until vegetables are soft but not brown, 10 to 12 minutes.
Add potatoes, stock, and bay leaves; bring to a boil over high. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes. Discard bay leaves.
Scoop 5 cups of hot soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 1 minute; transfer to a large bowl. Repeat process with remaining soup. Stir in cream, vinegar, salt, and pepper. Chill at least 3 hours or overnight. Sprinkle each serving with chives and pepper.
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