A vichyssoise style cold potato soup that’s ideal for al fresco dining on warm summer nights. Little potatoes replace whipped cream for a dairy-free dish.
Equipment
- Large saucepan
- Blender
- 3/4 lb Little Potatoes, quartered
- 2 large leeks, white only, finely sliced
- 1 Tbsp butter or olive oil
- 3 cups vegetable or chicken broth
- 1/4 cup white wine (optional)
- (To taste) salt and freshly ground pepper
- (For garnish) fresh chives or green onions
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Instructions
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Step 1
In a large saucepan add creamers, leeks and butter and cook over medium heat for 5 to 10 minutes. Stir often to prevent browning.
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Step 2
Slowly add broth and wine if using and simmer for 15 minutes until potatoes are cooked through.
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Step 3
Using a blender, food processor or an immersion blender and whir just until smooth. Do not overmix.
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Step 4
Cool in the fridge for at least two hours or overnight.
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Step 5
Season with salt and fresh ground pepper to taste.
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Step 6
Garnish bowls with chives.
