Vichyssoise 2

A microwave shortcut for the classic French potato leek soup, and it works surprisingly well. Butter, minced leeks, and onions soften in the microwave first, then diced potatoes cook in chicken broth until they practically fall apart.

Everything gets pressed through a sieve or blended smooth, then finished with cream and white pepper. The result is silky, rich, and just as refined as a stovetop version.

Serve it chilled for the traditional vichyssoise experience, or warm if you prefer a hot potato leek soup. Either way, the leek-to-potato ratio here gives it a more complex flavor than a basic potato soup.

Kitchen Tips

• Wash the leeks thoroughly. Sand hides between the layers and will ruin the texture of your finished soup.
• Dice the potatoes small and uniform so they cook through evenly in the microwave.
• For a smoother finish, use a blender rather than a sieve. Strain through a fine mesh after blending if you want it truly velvety.
• Chill for at least 2 hours before serving cold. The flavors deepen considerably once cooled.

Variations

• Stir in fresh chives or a drizzle of chive oil when serving for the classic garnish.
• Use vegetable broth instead of chicken broth for a vegetarian version.
• Swap half the cream for Greek yogurt for a lighter, tangier soup.