Julia Child Vichyssoise Recipe
Silky, chilled, and elegantly refreshing, this classic potato-leek soup brings French bistro vibes to your table. Try this Julia Child Vichyssoise recipe now.
Ingredients
- 4 cups sliced leeks white parts only
- 1 lb potatoes peeled and sliced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp fresh chives chopped for garnish
Instructions
- Sauté the leeks in butter until they are soft but not brown.
- Add potatoes and broth to the pot and boil until vegetables are tender.
- Puree the soup until it becomes very smooth and velvety.
- Stir in the heavy cream while the soup is still warm.
- Chill the soup in the refrigerator for at least four hours before serving.
- Garnish with fresh chives before serving cold.
Notes
Ensure your potatoes are cut into uniform pieces so they cook evenly.