📝 About This Recipe
Inspired by the classic French Vichyssoise but served warm, this gluten-free masterpiece elevates humble root vegetables into a silk-smooth culinary experience. The natural starches of the Yukon Gold potatoes create a luxurious creaminess without the need for flour-based thickeners, while the sautéed leeks provide a delicate, buttery sweetness. This soup is a comforting hug in a bowl, perfect for chilly evenings or as an elegant starter for a dinner party.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 3 cloves Garlic (minced)
- 1 large Shallot (finely diced)
The Body and Broth
- 2 pounds Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 6 cups Vegetable or Chicken Stock (ensure certified gluten-free)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1 1/2 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground, for a clean aesthetic)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 1/4 cup Crispy Leek Curls (optional, fried in a little oil)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced leeks and shallots to the pot. Sauté slowly for 10-12 minutes, stirring occasionally, until they are soft and translucent. Do not let them brown, as this will change the color and flavor of the soup.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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4
Deglaze the pan with the white wine, scraping any bits from the bottom. Let the wine reduce by half, which should take about 2 minutes.
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5
Add the cubed Yukon Gold potatoes, the thyme sprigs, and the bay leaf to the pot.
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6
Pour in the stock until the potatoes are covered by about an inch of liquid. Increase the heat to medium-high and bring to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20-25 minutes. The potatoes should be completely tender and fall apart when pierced with a fork.
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8
Remove the pot from the heat. Carefully fish out the thyme sprigs and the bay leaf and discard them.
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9
Using an immersion blender, blend the soup directly in the pot until perfectly smooth. Alternatively, transfer to a standard blender in batches (be careful with hot liquids!) and blend until silky.
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10
Return the blended soup to low heat. Stir in the heavy cream and season with kosher salt and white pepper.
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11
Add the lemon juice. This acidity is the 'secret' to cutting through the richness of the potatoes and cream.
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12
Taste and adjust seasoning. If the soup is too thick, add a splash more stock until your desired consistency is reached.
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13
Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives, a few drops of olive oil, and crispy leeks if using.
💡 Chef's Tips
Always clean leeks thoroughly by soaking sliced rounds in cold water to remove trapped sand. Use Yukon Gold potatoes rather than Russets for a naturally creamier, less grainy texture. Avoid over-blending the potatoes if using a high-speed blender, as the starch can become 'gummy' if worked too long. For a dairy-free version, substitute the butter with olive oil and the heavy cream with full-fat coconut milk or cashew cream. If the soup feels flat, add a tiny pinch more salt; potatoes absorb a significant amount of seasoning.
🍽️ Serving Suggestions
Serve with a side of warm, crusty gluten-free baguette for dipping. Pair with a crisp, chilled glass of Chablis or an un-oaked Chardonnay. Accompanied by a simple green salad with a sharp lemon vinaigrette to balance the richness. Top with a dollop of crème fraîche and a spoonful of caviar for a truly decadent presentation. Serve as a starter followed by roasted chicken or grilled salmon.