Join Chef Eric Wells as he shows how to make Vichyssoise, also known as Potato Leek Soup. Enjoy it chilled for a refreshing summer dish or serve it warm for the perfect cozy fall and winter comfort food.
[Music] Hi folks, my name is Chef Eric Wells and I’m coming from Cleveland, Ohio. And today I’ll be using my Vitamix to make an amazing soup called Vichi Swat or a potato leak soup. So, let’s go ahead and get started. We’re going to start with a pot that we have preheated and we’re adding some butter. So, we’re adding about about 4 tablespoons of butter and we’re going to let that butter melt. While that butter melts, we’ll talk about the leaks. Now, leaks are in the the onion family. Um, now they’re grown, you find them in any grocery store. They’re grown kind of in a sandy, dirty kind of area. So, you have to make sure that you clean your leaks very well before you use them. Okay. So, I just sliced them really thin using the white and the light green parts of the leak. And we’re going to go ahead and add those to our butter. And then we’re going to go ahead and add our potatoes. Now, our potatoes that we’re using today, uh, guys, are um Yukon Gold potatoes. Just going to go ahead and add our potatoes. So, we have potatoes, we have the leaks, we have, um, the butter here. I don’t want to put any additional water in there. So, we’re just kind of dropping them in. Okay. So, from there, we’re just going to sauté these down just a little bit just to get a little color, a little flavor on them. But we don’t want to uh brown either the leaks or the potatoes. We just want to kind of sauté them down. Now, this soup, as I mentioned, is called a vishi swuah. It’s a potato leak soup. It actually came from a French chef in 1917. He worked at the Ritz Carlton in New York City and that summer was really really hot. So, uh he created this soup and uh it was a it’s basically should be a cold soup. Okay. So, we’re making it today. It’s going to be kind of at room temperature, but you can definitely make this as a cold soup. And I’ll tell you guys how once we get to that point. Okay. So, we’ve sauteed down the the leaks and the potatoes. And what we’re going to do is go ahead and start adding our liquid. So, we’re going to go water first. So, we got a little little water there. And then we’re going to go broth. Now, the broth that I’m using is chicken broth. If you are vegetarian, you can do um you can do vegetable broth if you like. And then you would omit the cream. Or if you do uh the cream here, I would advise doing like coconut milk or coconut cream. uh will give you the same texture that you’re looking for. We are using heavy cream today, though. And we’re just going to stir in the cream. And it’s just releasing a lot of amazing flavors here, uh with the cream, uh the broth, and the vegetables that we have in there. So, while that kind of comes up to a boil, we’re going to turn this up to a boil. Uh we’re going to add some of our spices. So, we’re adding a little white pepper, which I rarely use. Um, but we’re using white pepper today because this is a cream soup. We didn’t want specks of black pepper in our soup. Okay. And we’re using a little nutmeg. Uh, a little nutmeg goes a long way. So, we’re just going to do that. Uh, add a little of the nutmeg. And then we’re just going to bring that uh to a boil. Now, let’s talk about our Vitamix here. Uh, we have our Vitamix. Um, what we’re going to do here is once this comes to a boil, we’re going to do ladles of the uh, soup into the Vitamix and we’re going to puree it down. Now, I use my Vitamix um, a lot. Uh, I use it for smoothies. I use it for soups. I use it for sauces. I actually use it to make vinegrettes, which is amazing. Um, what I do with my vinegrettes, I usually do two parts oil, one part vinegar. Uh, and I use like an emulsifier like honey or dijon mustard to bring the two together. And it’s a great way to make your own uh salad dressings at home. Uh, we’re bringing this soup up to a nice little boil. I do want to taste this. So, we’re going to grab a tasting spoon here. It smells amazing, but I do want to taste. Wow, that is really good. Need some salt. Uh I haven’t added any new salt. Now also my little secret ingredient in my soup is a little uh low sodium soy sauce. Okay. So the soy sauce is going to give me some umami, give me some flavor that I’m looking for in this dish. So I do about a little over a tablespoon here into the soup. Stir it up a little bit more. And then what I’m going to do here, guys, is I’m going to put ladle folds right into the Vitamix and puree it down. And it’s going to give me the amazing flavor that I’m looking for. Okay, so I think we’re good to do this now. Uh the potatoes and leaks are exactly where I want them. So we’re going to cut off our soup, move the pot over a little bit, and we’ll go right into the Vitamix here. So, I’m going to do about maybe four ladles in here. Again, I don’t want to overfill it cuz this is a hot soup right now and the heat will expand and it can, you know, kind of go over if you if you’re not careful. But, we’re going to do about four ladles and kind of puree it down here. Okay. So, I think this should be fine now. And what we’re going to do is grab our bowl. Uh I’m really big on plate presentation, so we’re going to make sure our plates look really beautiful. Going to take our lid off. I’m just going to pour that soup right in the middle there. So, we got the pieces of the leaks that’s still there, which is great. what we’re looking for. Nice creamy soup. And then to end it off, guys, what we’re going to do is take some of our chives. I took some chives just to enhance that uh onion flavor. Put some chives right in the middle there. And that is my vishiwah or my potato leak soup using the Vitamix. Thank you guys for watching the video. I hope you guys enjoyed it. Try your Vitamix at home. Try this soup at home and um have a great day. Take care. [Music]
1 Comment
I remove the center cap and cover with paper towel when blending hot ingredients