Vichyssoise
This cold, potato soup only needs 2-3 potatoes and is pretty easy to make. It does need to be chilled for at least 8 hours, so I usually make it the day before and let it chill overnight.
Ingredients
- 2 Tbsp butter
- 1 small onion sliced
- 2 cups potatoes cubed
- 3 cups vegetable broth
- 1 ½ tsp salt
- 1 cup light cream (half and half)
- ½ cup heavy cream
- chopped chives for garnish
Instructions
- Sauté onion and butter in stock pot over medium heat until golden, about 5-6 minutes. Stir often so the onion doesn't burn. Add potatoes, broth and salt. Cover and cook until potatoes are tender, about 10-15 minutes. Cool until lukewarm.
- Pour half of the potatoes and broth into a blender or food processor. Cover and process until smooth. Repeat with rest of potatoes and broth.
- Pour into bowl and add light cream, stirring to mix well. Chill for several hours or overnight. Just before serving stir in heavy cream. Garnish with chopped chives.