| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives
Instructions
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 303 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 71 mg |
| Sodium | 137 mg |
Reviews
Love this recipe. I made a few adjustments to make it a little less fattening. I used regular half and half instead of heavy cream and non fat buttermilk. Loads of flavor even with less fat!
Thanks to the advice of a few I choose to leave out the buttermilk. The soup was amazing.
Buttermilk was unnecessary and overpowering.
I don’t understand how this has so many good reviews. It was bland and I had to add a handful of chives, fresh thyme and a lot of Himalayan salt to get it to have any depth of flavor. The buttermilk was too overpowering. I couldn’t taste the leeks at all. I gave it 2 stars because after I doctored it up to make it edible, half of my family enjoyed it. My son who eats everything did not. I will not be making this recipe again.
This is a great recipe and feel easy taste is great
This recipe is perfect. Everyone I served it to said it was so delicious and wanted their recipe.
Spectacular! I never measure main ingredients, I estimate. I think I had more leek and potato than the recipe called for, adjusted the liquids and it was perfect! Will definitely serve this again!!!
Amazing, made it a few times. Decided to take it up a notch and added crumbled bacon to it when serving.
Great taste but it was a little runny with using three potatoes. I added two additional potatoes but left these in dice chunks, which gave the soup more texture. Otherwise, a great recipe and easy to make.
First time cooking with leeks and am so excited is found this recipe – soup was delicious and decadent! I’m glad I watched the video and found out this is a vichyssoise and tasty served chilled – so fancy! I followed the directions and couldn’t be happier with the result.