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potato soup in a bowl surrounded by potatoes and leeks and text overlay "vichyssoise potato and leek soup"

Recipe

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Ingredients
 

  • 4 cups russet potatoes (peeled and cut in chunks)
  • 1 cup leeks, chopped and separated white from green (or use chopped white or yellow onion)
  • 1 quart chicken or vegetable stock (enough to completely cover the potatoes with extra liquid on top of them)
  • ½ cup celery (chopped)
  • ¼ cup parsley (chopped)
  • salt and pepper to taste
  • 1 cup heavy cream or milk (optional)

Instructions
 

  • Add potatoes, onions (leeks), celery and parsley to a large pot. Add stock until vegetables are covered with liquid plus a bit more on top.
  • Cover and bring to a boil. Reduce heat to a simmer. Cook until potatoes are soft enough to begin to "mush".
  • Mash with potato masher for chunkier soup. For more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
  • Thin with cream, if desired. Add salt and pepper to taste. Garnish with chopped leek greens (or parsley) if desired.