How to Make Potato Leek Soup (Vichyssoise) | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Sweat the onion in a pot until translucent, without browning it.
2. Add the cleaned leeks, potatoes, salt and pepper, the garlic cloves and enough chicken stock to just cover the vegetables. Don't overfill.
3. Cook over medium heat until the potatoes are tender and crush easily, about 45 minutes to 1 hour.
4. Blend until smooth with an immersion blender, then stir in 1 to 1 ½ cups of cream.
5. Let the soup cool, then refrigerate for at least 24 hours.
6. For the basil oil, blend the basil, Italian parsley, spinach and grape seed oil for 2–3 minutes until bright green.
7. Heat the mixture in a pot to about 190°F (90°C) and hold it there for 5 to 10 minutes.
8. Strain out the solids, pressing out as much oil as possible. Store the oil in a squeeze bottle in the fridge; it keeps 6 to 8 weeks.
9. Serve the chilled soup in bowls with a dollop of sour cream in the centre, drizzle the green oil in a pattern, and garnish with parsley or basil.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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