Vichyssoise

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Servings: 4 Prep: 20 min Cook: 20 min Dairy Free Gluten Free Freezable Immersion Blender Soup: Hot Stovetop Added 3 months ago Updated 3 months ago

Ingredients

3 medium potatoes 3 leeks ½ onion 2 tablespoons extra virgin olive oil ¾ teaspoon sea salt, or to taste ½ teaspoon ground black pepper, plus more to taste ¼ cup white wine 4 cups chicken broth 1 sprig fresh thyme 1 bay leaf 1 bunch chives

Instructions

1. Peel and cube potatoes; trim and chop leeks. Peel and chop onion.

2. Heat olive oil in a large pot over medium high heat. Add potatoes, leeks, onions, sea salt, and fresh ground pepper. Cook for about 3 minutes, stirring, until softened.

3. Pour in white wine and gently deglaze the pan (scrape any browned bits from the bottom).

4. Add chicken broth, thyme, and bay leaf. Boil, cover, lower the heat, and simmer until vegetables are tender, about 20 minutes.

5. Remove the thyme and bay leaf. Purée soup using an immersion blender, then let cool. Adjust seasoning with sea salt and fresh ground black pepper to taste.

6. Mince and garnish the soup with chives.