Vichyssoise is a classic French cold soup, made quicker and easier with frozen potatoes. And a sweet potato adds a little extra color and nutrition.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1/4 cup butter
- 2 leeks, white part only, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1./8 teaspoon white pepper
- 1/2 teaspoon dried thyme leaves
- 1 (16-ounce) package frozen hash brown potatoes, thawed
- 1 cup chopped canned sweet potato, if desired
- 2 cups water
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup tiny frozen peas, thawed and drained
- 1/4 cup chopped chives
Preparation:
Place butter in a large soup pot over medium low heat. Immediately add the leeks, onion, and garlic. Sprinkle with salt and pepper. Cook, stirring, until vegetables are soft; do not let them brown.
Add thyme, potatoes, sweet potato (if using), water, and chicken broth and bring to a simmer over medium high heat. Reduce heat to low, cover, and simmer for about 10 minutes.
Using an immersion blender, puree the soup. Pour into a large glass pitcher or glass bowl. Stir in heavy cream, cover, and chill until cold, at least 6 hours.
To serve, ladle into chilled bowls and garnish with peas and chives. Serves 8
