A vichyssoise is a soup usually made with leeks, potatoes, and cream. While it’s typically cold, it can be served warm, like this one. It’s a fancy sounding soup that’s actually quiet easy to make.
It’s a one-pot wonder soup as it’s all made in the same pot, making clean-up a breeze. And, everything about it is easy, including the potatoes which you don’t even have to peel (that’s a major plus for me because I hate peeling).
Even though this soup is puréed, it’s thick. So feel free to add more broth if you prefer it more on the thinner side. It serves 8-12.
Sweet Potato Vichyssoise
- 3 leeks, cleaned and chopped
- 1 tablespoon unsalted butter
- 2 teaspoons turmeric
- 5 cloves garlic, minced
- 3-4 medium sweet potatoes, UNpeeled and chopped
- 6 cups vegetable broth
- 1 cup cooked cannellini beans
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon sea salt
- Prepare the leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any sand.
- In a large stock pot, heat a tablespoon of butter, turmeric and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for about 5 minutes, until leeks have softened. Add garlic and cook for 1-2 minutes, until fragrant.
- Meanwhile, scrub the sweet potatoes, and chop them into rough cubes (leave the skin on!). Add the potatoes to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
- Using a regular blender or an emersion blender, puree the soup until creamy. Add olive oil and lemon juice, plus salt to taste, if necessary. Blend once more and serve with crusty bread. Enjoy!