“The Little Potato Peeler,” by Albert Samuel Anker, 1886
The secret in a creamy vichyssoise—or, potato soup—is in the preparation. The ingredients could not be simpler.
Makes 8 servings, depending on serving size.
- 4 tablespoons unsalted butter
- 2 tablespoons Olive oil
- 4 leaks bulbs only, trimmed of the leafy greens and sliced into rings, sweet or Vidalia onion
- 8 Medium-size potatoes, peeled and quartered. Any variety will do but russet potatoes are considered the classic.
- 8-10 Cups of homemade chicken broth. Yes, it matters. *see below
- Melt the butter in the stockpot over low heat.
- Add olive oil and stir together with a wooden spoon.
- Add the leeks and onion and sauté till transparent.
- Add the potatoes and carefully pour in the chicken broth.
- Bring to a boil then immediately reduce the heat and cook until the potatoes are fall-apart tender.
- Once cooled, puree the soup in a food processor, in batches, filling the processor no more than half-full, until all the mixture has been pureed.
- Set aside the soup in the large bowl, covered with plastic wrap. Once cool, refrigerate overnight.
- Add a cup of heavy cream (I do not like the sweetness of whipping cream and light cream is too thin.)
- Before serving, add salt and pepper to taste. Add a dollop of plain Greek yogurt and a sprig of fresh Italian parsley just before serving.
*Ingredients – Homemade Chicken Broth
- Whole Chicken
- 2 chopped carrots
- 1 Bay Leaf,
- 1/4 teaspoon of thyme
- 1/4 teaspoon of marjoram
- Salt & Pepper to taste
Method – Homemade Chicken Broth
- Cook a whole chicken in a stockpot, covering it with just enough water to submerge the bird.
- Add the carrots, bay leaf, onion, herbs, and salt & pepper.
- Let it simmer gently on the stove for 2-3 hours.
- Remove the chicken onto a platter.
- Put a colander over a large bowl and pour the broth so the liquid is clear.
Tips: Use the meat for chicken salad, chicken pot pie, or any other chicken dish you desire.
This is delicious when served with a baguette of warm, crusty French bread and is a perfect soup entrée or can be a summer meal unto itself with a platter of fresh fruits, cold meats, a selection of cheeses, and a bottle of Prosecco.