Potato Leek Soup (or Vichyssoise)
Recipe type: Soup
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Serve hot or cold, with or without additional proteins, with or without cream. Experiment. Eat. Enjoy.
  • 6 large baking potatoes
  • 2 large leeks (thinly sliced - white to light green portions only)
  • 2 large shallots (diced)
  • 1-1/2 lbs. sweet italian sausage
  • 1 lb. bacon (Bring Home The Bacon - Black Truffle)
  • 4 cups half-and-half
  • 2 cups heavy whipping cream
  • 2 bunches fresh dill (chopped)
  • chives
  • Sel Gris de Guerande
  • 2 Tbsp. butter
  1. Bring 6 qt stock pot with heavily salted water to a boil.
  2. Peel and cube potatoes into ½" - ¾" pieces. Boil until fork tender.
  3. In separate skillet fry bacon lardons then remove to paper towel when done.
  4. In separate 10 qt stock pot fry crumbled sausage until mostly done. Pour off most of the pork fat, allowing 2-3 Tbsp to remain. Add butter, then add shallots and leeks, braising until tender.
  5. Add fork tender potato chunks to sausage and leeks. Add 2 cups of potato water and stir all together.
  6. Add half-and-half and heavy whipping cream. Constantly stirring, bring soup to a boil and then reduce to medium heat for 20 minutes. Season to taste, then reduce to simmer for an additional 20 minutes.
  7. Final soup will not have any leek or shallot pieces as all will have fully 'melted' into the soup. Smaller potato pieces will remain.
  8. Add fresh chopped dill and stir all together.
  9. Serve topped with bacon lardons and fresh chopped chives.
Recipe by go lb. salt at http://blog.golbsalt.com/2013/01/01/potato-leek-soup-or-vichyssoise-you-choose/