Friday, November 4, 2016

Potato Leek Soup (aka Vichyssoise) – The Perfect Autumn in San Francisco Soup

This can be a strange time of year for weather in San Francisco. Our climate can suddenly swing from hot and humid, to cold and wet; which makes this potato leek soup a very valuable addition to the recipe repertoire. 

There is nothing better on a chilly, damp day than a steaming bowl of this; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can’t go wrong either way.

Since the amounts of leeks and potatoes in yours may not be exactly the same as mine, be prepared to adjust the amount of stock in this recipe. It's always easier to add than reduce, so as long as your potatoes are covered, I’d play it by ear until it’s blended, and go from there. So, no matter what the weather, I hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
1 1/2 pound leeks (about 4 or 5)
4 tablespoons unsalted butter
2 teaspoons kosher salt, plus more to taste
1 1/4 pound Yukon gold potatoes
3 to 4 cups chicken broth/vegetable stock, or as needed to adjust the thickness
1 cup heavy cream
1/2 cup crème fraiche, plus more to garnish (click here for recipe video)
pinch of cayenne pepper
sliced fresh chives for garnish

13 comments:

cookinmom said...

Awe man...my leeks aren't ready in the garden yet! :( Will pin it to save for sure! So many leeks in the spring, so this would be perfect!

Juan Mejia said...

I've always enjoyed your videos and your cooking method. Thank you for making this.

Btw- when you do find that vegetable bone, let us know so we can all make vegetable stock ... just kidding, chicken stock FTW (for the win)

nexo567 said...

Did you say gorgeous? cause that is gorgeous!

Orenwolf said...

I've had a version of this that does the following:

1) Uses the leek tops, simmered in chicken stock for half an hour, to make a fortified leek "stock" that massively increases the leek-y-ness of this soup.
2) omits the cream, except for the creme fraiche garnish

IT was delicious this way! Regardless, do try this soup, it's wonderful either as Chef John has produced it, or with a leek stock! :)

Bill Richards said...

I must of screwed up somehow. My leeks I couldn't keep from carmelizing. Even at super low heat.

Alex Weber said...

Sooooo delicious. I "ruined" it by adding a little browned sausage at the end. What an antidote to a cold, grey day!

Whatcha Cookin? said...

Could you float croutons on this too?

Mikkel Stensgaard said...

This was absolutely delicious. Really putting the comfort in comfortfood!

However I once again encountered an odd problem while following one of your recipes that made use of an immersion blender. I blended for a few minutes and while it tourned soupy I couldn't get anything near the pillowy and smooth texture that seems to be in yours? The exact same thing happened when I did your butternut squash recipe a few weeks ago. While fantastically tasting I'd like to accomplish the same aesthetics as yours but something's going wrong.

Could it be my blender? Perhaps the blade isn't good enough? Or should I incorporate more stock-water to the recipe? Or just keep blending?

I hope you can give me a few tips!

Kind regards
Mikkel

Jason Smith said...

@Bill Richards: Buy a thicker pot, man!

@Whatcha Cookin': Really? You really needed to ask that?
No Wonder CJ doesn't respond anymore. :P

CJ delete at your leisure. I really had to vent today!

Tony L said...

I think I will have to try this with your blue cheese croutons!

Thx! ;0)

inchrisin said...

I've never eaten leek before. I'm glad I tried this recipe. It has a wonderful flavor.

I cheated and made creme fraiche with powdered buttermilk and half-and-half. Yes. It worked in an oven with the light on. Lacto love 120F temps.

Thank you John!

rio ruben said...

whats panko and where can i find them

AQ said...

Thanks Chef