White Truffle And Potato Vichyssoise

While we are all holed up from the sub-zero temps of Chicago’s winter, there’s no better time that to turn your kitchen into a warm oasis over a big pot of a classic French soup!

This week, we’re sharing our favorite recipe for creamy White Truffle and Potato Vichyssoise, a traditional Leek and Potato soup with a twist. Though Vichyssoise is sometimes served cold, we recommend you skip out on chilling this one, and serve up steamy bowls of this creamy soup as soon as it’s prepared.

We would love to get to know you better. What kinds of food do you love to cook? Is there a dish you have in mind but want some insight on? Or something you’ve seen of ours online that you’d like us to share next week? You can click the button below to submit your recipe request!

White Truffle and Potato Vichyssoise

Ingredients

• 1 tbsp unsalted butter
• 3 cloves garlic
• 1 tbsp dried thyme
• 1 tbsp dried marjoram
• 4 cups (about 500g) potatoes, peeled and diced
• 1 1/2 cups (about 200g) leeks, sliced (white and light green parts only)
• 1 cup (about 100g) onions, chopped
• 4 cups (1 liter) chicken broth
• 1 cup (about 200ml) heavy cream
• 4 tablespoons (about 20ml) white truffle oil
• Salt and white pepper to taste
• Chopped chives for garnish

Instructions

• Prepare Vegetables: Peel and dice the potatoes. Slice the leeks, using only the white and light green parts. Chop the onions. Slice the garlic
• Sauté Vegetables: In a large pot, heat a tablespoon of butter over medium heat. Add the chopped onions, garlic, thyme, marjoram and sliced leeks. Sauté until softened, about 5 minutes.
• Add the diced potatoes to the pot and continue sautéing for another 3 minutes.
• Pour in the chicken broth, ensuring it covers the vegetables. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
• Blend Until Smooth: Using an immersion blender or transferring to a countertop blender, blend the soup until smooth.
• Cream: Return the blended soup to the pot if using a countertop blender. Stir in the heavy cream, ensuring it's well combined.
• Season the soup with salt and white pepper to taste. Drizzle in the white truffle oil and stir gently to incorporate.
• Ladle the White Truffle and Potato Vichyssoise into bowls. Garnish with chopped chives.

Enjoy the warmth all evening long!

THE VENDADOR TABLE AT HOME

Craving a gourmet dining experience more exclusive than the Chef’s table? Let us bring the restaurant to you for a night of culinary indulgence in the comfort of your home. Savor valuable time with your guests and allow us to carefully handle every element of your dinner party. Be a guest at your own party and never lift a finger as our Michelin-trained private chefs make for effortless entertaining.