prep 0:10 total 0:40
In a large pot over a medium heat add in the bacon and cook till browned and the fat has been rendered, add the leeks and garlic pasted and sweat for 5 minutes, making sure that they do not take on any color. Add the potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce to a simmer. Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Because I like to serve this soup at room temp, it's not a true Vichyssoise but good none the less. This is a soup that does get better over time so it is advisable to refrigerate the night before serving.
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