Mushroom Free Classic Vichyssoise
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
- 4 large leeks (white and light green parts only), thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup heavy cream
- ¼ tsp white pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium-low heat. Add the leeks, onion, and 1 tsp kosher salt, stirring to coat. Cook, stirring occasionally, until the leeks and onion are completely softened and translucent but not browned, about 12–15 minutes.
- 2
Add the potatoes, chicken broth, and water. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook until the potatoes are completely tender and break apart easily when pressed against the side of the pot with a spoon, about 18–20 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!