White Bean Vichyssoise

Name: White Bean Vichyssoise
Cuisine: French
Ingredients: Canola or olive oil, for cooking; 2 medium leeks; 1 Tbsp (15 mL) butter; Canola or olive oil, for cooking; 2 to 4 garlic cloves, crushed; 1 small onion, chopped; 1 lb (500 g) potatoes (russet or Yukon Gold), peeled and chopped; 1 lb (500 g) potatoes (russet or Yukon Gold), peeled and chopped; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 1 lb (500 g) potatoes (russet or Yukon Gold), peeled and chopped; Salt and pepper to taste; ½ cup (125 mL) half-and-half or whipping cream; 4 cups (1 L) chicken stock; Salt and pepper to taste; ½ cup (125 mL) half-and-half or whipping cream; Thyme for garnish (optional)

Potato & Leek Soup

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

There are few foods more consoling than soup and potatoes. Leek and potato soup gets a fancy name, vichyssoise, when it’s served chilled—but we like to call it by its fancy name even when it’s hot. If you have some fresh tarragon kicking around, it goes very well in this, too.

Ingredients

2 medium leeks
Canola or olive oil, for cooking
1 Tbsp (15

Europe
France
Soup
Gluten-free
Mediterranean

Method

Cut the leeks in half lengthwise before you wash them—sand and grit tend to work their way in between the layers, so wash them thoroughly. Thinly slice the white and pale green parts crosswise and throw out the green tops.

Drizzle some oil into a soup pot set over medium-high heat, and add the butter. When the foam subsides, sauté the leeks, onion, and garlic for about 8 minutes, until