I think I just made this soup because I really like to say it's name out loud.
For those of you who are stumped as to how to pronounce it; vi-shē-ˈswäz. Go ahead. Say it. It's a fun word! Sometimes, I even like to pretend like I'm French and pronounce it with a French accent.
Traditionally, this soup is served chilled and is very popular during the summer months. I realize that not everyone is a fond of cold soup, but if you are going to step out of your comfort zone, then this is the soup to do so. If your little heart is set on a warm soup, then by all means, heat it up. It is just as good.
The consistency is so creamy and velvety smooth. It's like buttah I tell you! Potatoes and leeks are a match made in heaven. I made a big pot of this and shared it with family, but it would be just lovely to serve as an hors d'oeuvre for a dinner party, serving individual portions small, clear glasses. This is a rustic and simplistic soup and I just love how the modest ingredients magically transform into something so very elegant.
1 tablespoon butter
4 russet potatoes, peeled and cubed
3 leeks, white and light green parts thinly sliced
8 cups low sodium chicken stock
2 teaspoons salt
1 teaspoon white pepper
1 cup heavy cream
1/2 cup milk
chives and olive oil for garnish
Add butter, potatoes and leeks to a large stock pot. Cover with chicken stock and bring to a boil. Reduce heat to a simmer and cook over low heat for 50-60 minutes.
Remove from heat and let cool for at least 30 minutes. Working in small batches, add ladles of the soup to a blender and blend until very smooth. To make sure there are no lumps in the soup, pass each batch through a fine mesh sieve.
Once all of soup has been blended, return to pot and add the cream and milk. Taste and add salt and white pepper to suit your preference. When soup is served cold, it is best to slightly over-salt.
Place in refrigerator and chill overnight. When ready to serve, garnish with fresh chopped chives and a drizzle of olive oil.