Classic Vichyssoise

Recipe View 0 mins Gather all ingredients and prepare them according to the ingredient list.

Recipe View 10 mins In a large, heavy-bottomed stockpot, melt the butter over low heat. Add the sliced leeks and onion. Cover the pot and gently sweat the vegetables until softened and translucent, about 10 minutes, being careful not to brown them.

Recipe View 12 mins Add the sliced potatoes to the pot and season with salt and white pepper. Stir in the marjoram, thyme, and bay leaf. Cover and cook for another 12 minutes, stirring occasionally, until the potatoes begin to soften.

Recipe View 30 mins Pour in the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover the pot and cook for 30 minutes, or until the potatoes are very tender and easily pierced with a fork.

Recipe View 5 mins Remove the bay leaf. Carefully transfer the soup to a blender or use an immersion blender to purée until completely smooth and velvety.

Recipe View 2 mins Allow the soup to cool to room temperature, then stir in the heavy cream. Adjust seasoning with salt and white pepper to taste.

Recipe View 2 hrs Refrigerate the vichyssoise for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.

Recipe View 5 mins Before serving, check the consistency of the soup; if it's too thick, add a little more chicken broth or cream to reach your desired consistency. Ladle the chilled vichyssoise into bowls and garnish with a swirl of heavy cream and finely chopped fresh chives, if desired.