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Creamy Vichyssoise Soup

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
4 servings
Lunch French
Creamy Vichyssoise Soup
Ingredients
  • 1 tablespoon butter
  • 3 leeks, bulb only, sliced into rings
  • 1 onion, sliced
  • 5 medium potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 5 cups chicken broth
  • 1/4 cup heavy whipping cream
Instructions
1
Acquire all necessary ingredients beforehand.
2
Heat the butter in a substantial cooking vessel over a low flame. Introduce leeks and onion into the pot; cover it and cook for 10 minutes, allowing the vegetables to soften.
3
Add diced potatoes to the pot; sprinkle with salt and pepper to taste. Incorporate dried marjoram, thyme, and bay leaf into the mixture; stir everything together thoroughly. Cover the pot again and cook for 12 minutes, enabling the flavors to meld.
4
Gradually pour in chicken broth, causing the mixture to bubble and then settle. Reduce the heat to a lower setting and continue cooking, partially covering the pot, for 30 minutes.
5
Transfer the soup to a blender or food processor and puree it until smooth. Allow the mixture to cool down to room temperature before adding a dollop of cream.