It seems anytime I do anything French inspired, it’s somehow a shortcut recipe. This is not a by-the-books vichyssoise, which is a thick and creamy potato and leek soup, often served cold. This version uses only onions, and instead of leeks, we use carrots for a different flavor profile. I also use vegetable broth in stead of the more typical chicken broth, and we use milk and butter to cream the soup. It’s definitely a different take on the French classic but equally tasty. The carrots add a nice sweetness to the soup and the potatoes, butter, and milk help give it a nice velvety texture. It’s fairly quick and easy to make; perfect for a weeknight dinner side dish.
Ingredients
1 medium onion, chopped
4-6 large carrots, peeled and chopped
3 small potatoes, peeled and chopped
7-10 sprigs of thyme
4 cups vegetable broth
½ cup white wine
1 cup milk
3 tbsp butter, divided
1 ½ tsp salt, divided
½ tsp black pepper
In a Dutch oven or stock pot over medium heat, melt one tablespoon of butter. Once melted, add the onions and sauté for about 3 minutes, until turning translucent.
Next, add the carrots and potatoes, along with 1 tsp or salt and the ½ tsp of black pepper. Toss to incorporate the seasoning and cooked onions into the vegetables. Sauté for 1 to 2 minutes.
Now, add the vegetable stock, wine, and thyme sprigs. Stir to blend all of the ingredients and bring to a boil. Once it reaches a boil, reduce the heat to low and a rolling simmer. Simmer the vegetables until they are soft, about 10-15 minutes.
At this point, remove the pot from the heat and remove the thyme sprigs. Completely purée the soup using an immersion blender. Once fully puréed, add the milk and stir it into the soup.
Add the two remaining tablespoons of butter to the soup one tablespoon at a time. Stir each one into the soup until it fully melts. Add the remaining ½ teaspoon of salt and stir it into the soup. The soup is ready to serve. Serve it warm or allow it to chill and serve it cold.