This soup is loosely based on a soup I had in high school on a French class field trip to a local restaurant. That soup is the chilled potato and leek soup known more commonly as vichyssoise. Our version is a little healthier though, as it uses milk instead of cream…and by using vegetable stock, it’s also vegetarian!
We served ours with some fresh toasted sourdough bread for dipping. We topped the soup with some caramelized shallots, but other things you might want to consider (if serving cold) would be crumbled bacon, fresh parsley, or fresh chives…or (if serving hot) melted cheese, sauteed mushrooms, or crumbled bacon.
If you like the concept of potato soup, but you want something a little different, try our Bacon Potato Leek Soup!
Time: 40 Minutes (Plus Chilling time)
- 2 Medium Russet Potatoes
- 1 Shallot
- 1 Cup Vegetable Stock
- 1 Cup Milk. We used raw whole milk.
- Cracked Peppercorns. We used white ones to build an earthier flavour.
- Optional: Garnish of your choice
- Rinse and dice your potatoes. Then, place them in a pot with water, and boil until soft, and drain the water.
- As your potatoes boil, slice your shallots, and sautee in butter until they caramelize. Then, set aside.
- When your potatoes are done, and the water has been drained, add your caramelized shallots into the potato pot along with your potatoes. Then, pour in your vegetable stock, and puree with an immersion blender. If you haven’t got one, you can also combine and puree everything in a food processor.
- Stir in your milk, add your cracked peppercorns, and heat to a low simmer.
- Once you hit the simmer, remove from heat, pour your soup into a glass container and stash it in the fridge to chill. Note, if serving hot, just serve at this point.
- When you’re ready to eat, and your soup is chilled, remove from the fridge.
- Plate, devour, and enjoy!