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Creamy potato and leek Vichyssoise is the perfect year-round soup — it's delicious hot or cold.


4 servings

Total Time

30 minutes

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Melt butter in a pot over medium heat. Add potatoes and leeks, cover, and cook until leeks soften, 10 minutes, stirring occasionally.

Deglaze pot with wine and cook until absorbed. Stir in broth, season with salt, pepper, and nutmeg, and bring to a boil. Reduce heat to medium-low, and cook soup until potatoes are fork-tender, 12 minutes.

Off heat, purée soup using a handheld blender, then stir in cream and chives. Serve soup warm or chill until cold.

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